Cooking Lucid
Salsa Roja
Classic Mexican red salsa with roasted tomatoes, chiles, and garlic. Smoky, tangy, and essential for tacos, enchiladas, and eggs.
Prep 10 min
Cook 15 min
Total 25 min
Serves 10
Ingredients
Step 1 — Roast the vegetables
- 4 Roma tomatoes
- 2 guajillo or ancho chiles (stemmed, seeded)
- 1 jalapeño
- ½ white onion
- 3 garlic cloves (unpeeled)
Step 2 — Blend and season
- ½ cup cilantro (packed)
- Juice of 1 lime
- 1 tsp kosher salt
- ½ tsp ground cumin
Instructions
- 1
Roast
Broil tomatoes, chiles, jalapeño, onion, and garlic on a baking sheet 5–7 minutes until charred. Soak dried chiles in hot water 10 minutes if using. Peel garlic.
- 2
Blend
Blend roasted vegetables with cilantro, lime, salt, and cumin until smooth or slightly chunky. Add water to thin if needed.
- 3
Serve
Simmer 5 minutes for deeper flavor, or serve immediately. Keeps refrigerated up to 1 week.
Nutrition per serving: 20 cal · 1g protein · 4g carbs · 0g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
