Salsa Roja
HB-4538 · Hand-built original · Mexican
Charred tomatoes, onion, serrano chiles and garlic blended with cilantro, lime and olive oil.
Mexicanaccompaniment, sauce30 minServes 494 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: quartered
Pairs well with: mexican rice, refried beans, guacamole, elote, pico de gallo
Servings:4quantities adjust to match
Ingredients
- ½ yellow onion (peeled and quartered )
- 2 serrano chiles
- 3 garlic cloves
- 8 Roma tomatoes (cored )
- 2-3 tablespoons olive oil
- 3 tablespoons fresh cilantro (roughly chopped )
- Juice 1 lime (about 1 ½ to 2 tablespoons)
Method
- Char the onion, serrano chiles and garlic in a dry cast-iron skillet over medium heat for 2 to 3 minutes per side, until marked. Remove.
- Char the tomatoes in the same skillet for 2 to 3 minutes per side, 8 to 12 minutes total, until marked. Remove.
- Seed the serranos. Blend them with the charred onion, garlic and tomatoes on low until the salsa looks chunky.
- Add the olive oil, cilantro, lime juice and salt and blend about 10 seconds more on low.
- Cool to room temperature and serve.
Prep: 10 min · Cook: 20 min
Nutrition (per serving, where published)
94 kcalCalories
1 gProtein
7 gCarbs
7 gFat
2 gFibre
4 gSugars
8 mgSodium
1 servingServing