Salsa Roja - Authentic Homemade Salsa
The beauty of this salsa is that you can customize it with any element!
Ingredients
- 4-5 roma tomatoes
- 1/2 onion
- 2 garlic cloves
- 2 jalapenoes (deseed for less spice)
- 1 handful of cilantro
Instructions
- Cast iron pan: If you are dry roasting on a cast iron, As your tomatoes blacken, lift up some of the blackened bits with a spatula- (that's what smokes the kitchen when dry roasting). Place tomatoes, onion, jalapenos and garlic (skin on) on the lined pan (or cast iron) and dry roast on med-high heat. Rotate until all sides of tomatoes are blackened.
- Broiling: On a baking sheet, place tomatoes, onion, jalapenos to dry roast.Place baking sheet under broiler for about 7 minutes and rotate with tongs. Keep an eye on them. Set timer for another 7 minutes. On this round, add the garlic, skin on. When everything is charred on all sides, set aside to cool.
- After it cools, place everything in blender and cilantro. (Tomatoes keep their skin, unless they're slippery, don't worry too much about the skin).
- Pulse until you reach your desired consistency.
- In a skillet, heat a tbsp of olive oil (don’t let it get toohot) a couple minutes is all it takes.
- When the oil Is hot, pour blender contents and flash fry for about 3 minutes.
- At this point, I like to add a splash of water to the blender and make sure I get all the bits of flavor that were left behind and add it to the hot pan while heat is still on.
- All the flavors will marry and the salsa will be a unified consistency. Add salt to taste and serve in your favorite Mexican bowl!
