Salsa Roja Easy Recipe

Ingredients

• 4 medium off the vine tomatoes
• 2 large jalapeños
• 2 large garlic cloves (peeled)
• ½ large onion (peeled)
• 4 chile de arbol (stemmed and seeded)
• ¼ cup cilantro
• 1 teaspoon chicken bouillon powder (optional instead of salt)
• ½ teaspoon freshly ground black pepper
• 1 tablespoon fresh lime juice

Steps

1. 1

   Heat a large skillet over medium-high heat. Add the tomatoes, jalapeños, garlic, and onion (no oil needed).

2. 2

   Roast, turning occasionally, until the vegetables are softened and well charred in spots, about 8 to 10 minutes.

3. 3

   During the last minute of cooking, add the chile de arbol to the skillet. Toast for about 30–60 seconds, just until fragrant. Do not overcook or it will turn bitter.

4. 4

   Add the roasted vegetables to a blender along with the cilantro, chicken bouillon powder (if using), black pepper, and lime juice and let cool slightly.

5. 5

   Blend to your desired consistency, pulse for a chunky salsa or blend longer for a smoother one.

6. 6

   Taste and adjust seasoning if needed. Serve immediately or refrigerate until ready to use.