Salsa roja (roasted red salsa)

Original Recipe:


  1. 16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)
  2. 2-3 yellow onions
  3. 20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Feel free to reduce number of peppers, or scrape the seeds and membranes out of them
  4. 8-10 cloves of garlic
  5. 1-2 Tbsp salt
  6. 1-2 bunches cilantro


  1. Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic
  2. Roast at 375 till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them
  3. Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)
  4. Stir it all together and eat with abandon. Trust me.


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