Appetizer: Mexico – Salsa roja (classic red tomato salsa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 15 min

Total 30 min

Ingredients

- 1 lb (450 g) Roma tomatoes, about 4 medium, halved
- 2 serrano chiles, approx. 0.7 oz (20 g) total
- 1/2 cup (75 g) white onion, roughly chopped
- 1 clove (approx. 3 g) garlic, unpeeled
- 2 tbsp (8 g) fresh cilantro leaves, packed
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) kosher salt, or to taste
- 1–2 tbsp (15–30 ml) water, optional to thin

Instructions

1. Heat a comal or heavy skillet over medium-high heat (or set an oven broiler to high). Place the tomatoes, serrano chiles, onion pieces, and unpeeled garlic clove directly on the hot surface or on a rimmed baking sheet under the broiler.
2. Cook, turning occasionally, until the tomatoes are blackened in spots and softened and the chiles and onion are blistered and lightly charred, about 8–12 minutes total. If broiling, watch closely and turn once or twice.
3. Let vegetables cool slightly. Peel the garlic (remove the papery skin) and, if desired, remove the stems from the chiles (keep seeds for heat, remove for milder salsa); keeping some charred skin adds smoky flavor.
4. Transfer the roasted tomatoes, chiles, onion, and garlic to a blender or food processor (or use a molcajete). Add cilantro, lime juice, and salt. Pulse briefly for a chunky texture or blend longer for a smoother salsa; add 1–2 tbsp (15–30 ml) water if needed to reach desired consistency.
5. Taste and adjust seasoning with more salt or lime juice. Let rest 10–15 minutes to allow flavors to meld, then serve at room temperature or chilled with warm tortillas or totopos.