Salsa Roja
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Salsa Roja

Prep: 15 minutes plus chilling
Broil/Cook: 8 minutes • Serves: 10

8 large Roma tomatoes, quartered
3 garlic cloves
3 small serrano peppers, stemmed and halved
1/2 small white onion, coarsely chopped
1 tablespoon vegetable oil
7 dried chile de árbol, stemmed and chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Place oven rack 4 to 5 inches from broiler; preheat broiler to high. On rimmed baking pan, toss tomatoes, garlic, serrano peppers, onion and oil; broil 6 minutes or until tender and charred, stirring twice. Transfer to blender.

2. In small skillet, toast chile de árbol over medium heat 2 minutes or until fragrant, stirring frequently; transfer to blender. Add salt and black pepper to blender; blend on high until smooth. Makes about 3-1/2 cups.

3. Transfer salsa to medium bowl; refrigerate uncovered 2 hours or until chilled before serving.

Approximate nutritional values per serving (about 1/3 cup):
29 Calories, 2g Fat (0g Saturated), 0mg Cholesterol,
120mg Sodium, 4g Carbohydrates, 1g Fiber, 1g Protein

Chef Tip:
Salsa can be refrigerated in an airtight container up to 5 days. Serve salsa with tortilla chips or as a sauce on tacos, enchiladas or quesadillas. For a thinner consistency, add a little water to blender and blend.