Mexican Salsa Roja Recipe
Salsa Roja is one of those beautifully simple yet versatile and flavourful dishes you should always have on hand. It is so easy to make, takes only a few fresh ingredients and works well with so many dishes.
Calories: 40kcal
Ingredients
- 4 medium Roma tomatoes
- 1 small white onion
- 2 cloves garlic
- 2 tablespoons of olive oil
- 1 teaspoon oregano
- Pinch of salt or to taste
- Pinch of pepper or to taste
Instructions
- Wash and dry all your ingredients and prepare them for the sauce
- Chillies: Take your chillies and remove the seeds and stems.
- Onion: Remove the first layer, cut in half and remove the round root.
- Garlic: Peel the two cloves
- Take a skillet and preheat it to medium-high heat adding a spoon or two of olive oil (you can also use coconut oil).
- Start by adding the tomatoes to the pan followed by the chillies, garlic, and onion.
- Pan fry all the ingredients until they soften and start to blacken (Only blacken the outer layer of the ingredients).
- Once the ingredients have softened and the outer layer blackened, transfer them to a blender or a food processor. (You may want to add the chillies incrementally to ensure your desired heat levels).
- Add salt, pepper, and oregano (Add any additional spices or herbs such as cilantro at this time).
- Blend the sauce until all the ingredients are thoroughly mixed. (Taste your salsa and adjust the flavour by adding more salt & pepper, spices, etc)
- Place the sauce into a bowl to serve or jars for storing or transporting.
Notes
Storage
Fresh Salsa Roja will keep in the fridge for about a week. If you wish to keep it for longer, allow the sauce to completely cool and store it in airtight jars that have been sterilised in boiling water. The sauce will keep unopened for 3-4 months like this.
Nutrition
Serving: 1g | Calories: 40kcal | Carbohydrates: 2g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 19mg | Fiber: 1g | Sugar: 1g