Salsa Roja Recipe

Name: Salsa Roja
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Roma tomatoes; 5 garlic cloves, peeled; 1 jalapeno pepper, stemmed; 1 Fresno chile, stemmed; 1/2 yellow onion, roughly chopped; 1 teaspoon cumin seeds; 2 cups tomato juice; 2 cups water; Zest and juice of 1 lime; 1 teaspoon sea salt

Servings: persons

3 Roma tomatoes
5 garlic cloves, peeled
1 jalapeno pepper, stemmed
1 Fresno chile, stemmed
1/2 yellow onion, roughly chopped
1 teaspoon cumin seeds
2 cups tomato juice
2 cups water
Zest and juice of 1 lime
1 teaspoon sea salt

1
In a large saucepan over medium-high heat, char the outside of the tomatoes, garlic, and chiles and then add the onion and cumin seeds, continue to cook about 3 minutes. Add the tomato juice, water, lime zest, lime juice, and salt and simmer, uncovered, for 20 minutes. When the tomatoes have nearly lost their skins and the garlic is softened, puree the sauce in a blender briefly, leaving the final product slightly chunky. Slightly funky.
2
Let cool completely, then store in an airtight container in the fridge.
3
Salsa roja will keep for up to 7 days and is always better on day two!

239

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Roma tomatoes, 5 garlic cloves, peeled, 1 jalapeno pepper, stemmed, 1 Fresno chile, stemmed, and more.

Yes, Salsa Roja falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Roja

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