Salsa Roja

Salsa RojaDifficulty: Easy

Category: Dressing; Salsa

Time: 20 minutes

Servings: 8




-2 Jalepenos

-5 Tomatillos

-1 large Tomato

-3 Red California Peppers

-1/2 of white onion (finely chopped)

-3 garlics cloves

-Sea Salt/pepper pinch to taste

-1 Serrano pepper or more depending on spiciness

-1 Cup finely chopped cilantro/1 leaf un-chopped for garnish


Cut in half down the middle and wash the jalapenos, tomatillos, tomato, serrano peppers, and California peppers.  In a large ungreased skillet, set to medium-high heat, place all the peppers, tomato, tomatillos on top to roast until blackened.  Turn them over and blacken other side.  In a blender put the 3 cloves of garlic and all of the blackened vegetables.  Blend to desired texture; for chunky salsa blend lightly. Transfer blended ingredients into a bowl along with chopped onion and cilantro.  Squeeze the lime into the mixture. Stir in salt & pepper to taste.

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