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Salsa Roja
Credit:
Jonathan Lovekin
Recipe Summary
Yield: Makes 3 cups
Ingredients
Ingredient Checklist
1 1/2 pounds plum tomatoes, halved lengthwise
1 medium white onion, cut into 8 wedges
3 jalapeno chiles, stems removed and halved, divided
4 garlic cloves, peeled
2 tablespoons extra-virgin olive oil
1/4 cup coarsely chopped fresh cilantro
1 1/2 teaspoons coarse salt
Juice of 1 lime
1/3 cup homemade or store-bought chicken broth
Gallery
Salsa Roja
Credit:
Jonathan Lovekin
Recipe Summary
Yield: Makes 3 cups
Gallery
Salsa Roja
Credit:
Jonathan Lovekin
Salsa Roja
Credit:
Jonathan Lovekin
Salsa Roja
Recipe Summary
Yield: Makes 3 cups
Recipe Summary
Yield: Makes 3 cups
Yield: Makes 3 cups
Makes 3 cups
Ingredients
Ingredients
- 1 1/2 pounds plum tomatoes, halved lengthwise
- 1 medium white onion, cut into 8 wedges
- 3 jalapeno chiles, stems removed and halved, divided
- 4 garlic cloves, peeled
- 2 tablespoons extra-virgin olive oil
- 1/4 cup coarsely chopped fresh cilantro
- 1 1/2 teaspoons coarse salt
- Juice of 1 lime
- 1/3 cup homemade or store-bought chicken broth
Directions
Preheat oven to 450 degrees with rack in upper third. Put tomatoes, cut side up, on a rimmed baking sheet, along with onion, 2 jalapenos, and garlic. Drizzle with oil and roast until vegetables are blistered in places and wilting, 22 to 25 minutes. Remove from oven.
Pulse remaining jalapeno in a food processor until finely chopped. Add roasted vegetables and any accumulated juices, along with cilantro, salt, lime juice, and broth. Pulse until smooth.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Salsa Roja
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Salsa Roja
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
