Cook and Scale
Salsa Roja
6 servings · 25 min total
Fire-charred tomatoes, chilli, and garlic blended into a smoky, spicy red salsa. The essential dip for chips, tacos, and eggs.
Ingredients
- 6 tomato, halved
- 2 fresh chilli
- ½ onion
- 3 garlic
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- 1 lime, juiced
- 3 tbsp fresh cilantro, chopped
- salt to taste
Method
- 1.
Char the vegetables — Char the tomatoes, chillies, onion, and garlic in a dry skillet over high heat for 10 minutes, turning, until blackened in spots.
- 2.
Blend the salsa — Blend the charred vegetables with the cumin, lime juice, and salt into a slightly chunky salsa.
- 3.
Fry to deepen flavor — Fry the salsa in the oil for 3 minutes to deepen the flavor, then stir in the cilantro. Serve warm or cool.