This is the best restaurant-style salsa roja recipe because it is very simple, has great texture and uses roasted vegetables.
Restaurant-Style Roasted Salsa Roja
Category: Appetizer, Party Food, Condiment
Cuisine: Mexican
This is the best restaurant-style salsa roja recipe because it is very simple, has great texture and uses roasted vegetables.
- 10 Roma Tomatoes, halved and seeds/liquid removed
- 8 Serrano peppers, stemmed
- 8 garlic cloves, peeled
- 1-2 white or yellow onions, peeled and sliced
- 1 “bunch” of cilantro leaves, plus some for garnish
- 1 TBSP sea salt
- 1 chipotle chile
- 2 TBSP adobo sauce from canned chipotle chiles
- Preheat oven to 375 degrees
- Place tomatoes, garlic, onions and serrano peppers on a large baking sheet. Bake for 30-40 minutes until onions are translucent and all vegetables are roasted. Remove from the oven and allow to cool for 10 minutes.
- Place all remaining ingredients and roasted vegetables in a food processor or blender and pulse until blended to the desired consistency. Season to taste and add more or fewer peppers to obtain desired heat.
