Salsa Roja
A deep, smoky roasted tomato salsa — the essential accompaniment to any Mexican meal. Charring the tomatoes, onion, garlic and chillies until genuinely blackened on the comal gives this salsa its deep, smoky flavour rather than tasting simply like blended raw vegetables.
Ingredients
Instructions
Place tomatoes cut-side down on a hot comal or dry frying pan.
Add onion, garlic and chillis to the pan.
Char everything until blackened on one side, turn and char the other.
Toast dried chillis briefly until fragrant.
Blend all charred ingredients with coriander and salt until slightly chunky.
Fry blended salsa in oil 3 minutes until darkened and fragrant.
Cool and store in the fridge for up to a week.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.