This is what you likely think of when you hear the word “salsa”, a nice simple tomato-y garlicky oniony sauce for dipping warm crispy tortilla chips and slathering on tacos. This salsa roja is as simple as they come but packed full of flavor. Those allergic to cilantro (like I am) will appreciate that this salsa roja has none (those who aren’t and can’t live without it, apologies in advance and please feel free to add some to yours).
Homemade Salsa Roja
- 3 regular hothouse tomatoes or 4 Roma tomatoes
- 6 cloves garlic
- ½ jalapenos
- ¼ purple onion
- ½ teaspoon cumin
- ⅓ teaspoon salt
- ½ lime
- - Optional: fresh cilantro, to taste
- Set oven to 375°F and into it place a small baking dish containing your 6 cloves of garlic and 1/4 onion drizzled lightly with olive oil.
- Lightly rub your tomatoes and jalapeno(es) with olive oil and set directly on the oven rack with a large cookie sheet on the rack beneath them (to catch falling juices).
- Roast around 30 minutes and remove the pan containing the garlic and onion.
- Turn on the broiler and broil your tomatoes and jalapeno(es) for 5 or so minutes or until lightly charred in places.
- Seed and core your tomatoes and jalapeno(es) and put them, along with the garlic, onion, cumin, salt, and lime juice into a food processor and blend until it gets to be the texture you prefer.
- Serve and enjoy!
I’ve been on a huge TexMex kick lately, due in part (I’m sure) to my mom instant messaging me pictures of delicious TexMex food from my hometown (thanks mom) and, due in no small part, to the fact that TexMex is pretty hard to come by in Japan (something I whine about probably a bit too much on this blog). I miss it!
Anyway, although I can get jarred salsa roja in the supermarket on base or in the import sections of certain stores in town, it just doesn’t compare to the really simple but delicious stuff they used to serve free with endless chips at the Mexican restaurants I love back home. I want that salsa!
So what’s a girl to do but put on her big girl pants and just make it herself (rather than the easier but less satisfying option of sitting around moping over not having it like I would otherwise do)? I just made roasted green chili salsa the other day and it made me ridiculously happy so I figured, why not make this the same way and just use tomatoes instead of poblanos? So that’s what I did (with some slight modifications to make the tomatoes tastier and with the lime juice I had wished I had before). The result? Fresh tasty salsa roja that satisfied my cravings and that, sitting patiently in the fridge, just gets tastier and tastier by the day!
I hope you’ll give it a try and let me know how you liked it!