Simple Salsa Roja

Ingredients

• 3.5 tbsp olive oil (For frying the tomatoes and onion)
• 6 Roma tomatoes
• 0.5 yellow or white onion (Cut into quarters)
• 2.5 tbsp olive oil (For frying the garlic, jalapeño, and chiles)
• 5 cloves garlic
• 1 jalapeño (Leave whole for frying; remove the stem if desired)
• 4 chile de árbol (Fry for no more than 30 seconds to prevent bitterness)
• 0.5 bunch fresh cilantro (Roughly chopped)
• 2 tsp chicken bouillon (The creator does not salt the salsa separately)
• 1.5 tsp black pepper
• 1 tsp ground cumin (Optional; add according to taste)
• 0.5 cup water (Add gradually to reach the desired consistency)
• 1 tbsp lime juice (Optional; add to an individual serving if desired)

Steps

1. 1

   Heat a large skillet or sauté pan over medium to medium-high heat. Add about 3 to 4 tablespoons of oil and allow it to heat until shimmering.

2. 2

   Add the six Roma tomatoes and the quartered onion to the hot pan. Cook for about 7 to 8 minutes, turning the vegetables occasionally, until the tomatoes are blistered and the onion is charred in spots and somewhat translucent.

3. 3

   Transfer the blistered tomatoes and charred onion to a blender. Carefully leave the pan available for the remaining ingredients.

4. 4

   Reduce the pan heat to medium and let the pan come down in temperature briefly. Add another 2 to 3 tablespoons of oil.

5. 5

   Add the garlic cloves, jalapeño, and chile de árbol. Fry the chile de árbol for no more than 30 seconds; remove it promptly so it does not burn and make the salsa bitter.

6. 6

   Transfer the fried chile de árbol to the blender. Continue cooking the garlic until it begins to blister, then transfer the garlic to the blender as well.

7. 7

   Leave the jalapeño in the pan and continue frying it until it is charred all around. While it cooks, roughly chop half a bunch of cilantro so the blender can incorporate it more easily.

8. 8

   Add the chopped cilantro to the blender. When the jalapeño is charred on all sides, transfer it to the blender.

9. 9

   Allow the remaining frying oil to cool slightly, then carefully add it to the blender. Add the chicken bouillon, black pepper, and cumin.

10. 10

    Secure the blender lid and pulse lightly several times to begin breaking down the roasted vegetables.

11. 11

    Add about half a cup of water gradually, pulsing between additions. Stop when the salsa reaches the consistency you prefer.

12. 12

    For a chunky salsa, stop pulsing once the ingredients are roughly combined. For a creamier salsa, continue pulsing until no large chunks remain.

13. 13

    Pour the salsa into a serving bowl. Taste and serve as is, or mix a little freshly squeezed lime juice into an individual serving if desired.

Notes

The creator does not add salt, relying on the chicken bouillon for seasoning. Chile de árbol can become bitter if fried longer than 30 seconds. Adjust water and blending time for the desired texture. The salsa is served warm or at room temperature in the video; refrigerate leftovers in a covered container.

Nutrition per serving

• salsa
• appetizer
• sauce
• Mexican
• vegetarian
• gluten-free
• quick
• stovetop