Salsa Roja Asada (Roasted Red Tomato-Chilli Salsa) Recipe

Salsa Roja Recipe
Salsa Roja Asada (Roasted Red Tomato-Chilli Salsa) Recipe
5 (100%) 2 votes

A smoky spicy Mexican dip made from roasted red tomatoes & jalapenos.

Sides

Mexican

Salsa Roja Asada (Roasted Red Salsa) is a smoky and spicy mexican dip that can be enjoyed along with tortilla chips, burritos & wraps. It is made by pureeing roasted red tomatoes, jalapenos, garlic and onion along with a dash of cilantro, lime juice and spices. This recipe is also quite healthy since no oil is used for cooking.

To make Salsa Roja Asada at home follow the detailed step by step recipe with photos posted below.

Also see: Salsa Verde (Tomatillo-Jalapeno Salsa) , Pico De Gallo (Salsa Fresca) and Guacamole Dip

Yield: 1 Medium Bowl

Prep Time:

Cook Time:

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Ingredients for Salsa Roja Asada Recipe

  • 4 Red Tomatoes
  • 1-2 Jalapenos
  • 1 Small Onion
  • 4-5 Garlic Cloves
  • 1/2 Cup (5-6 Sprigs) of Cilantro/Coriander Leaves
  • 2 Teaspoons Lime Juice
  • 1 Teaspoon Black Pepper Powder
  • 1 Teaspoon Red Chilli Powder
  • 1-2 Teaspoon Salt, or to taste

Step By Step Instructions With Photos for Salsa Roja Asada Recipe

  • Chop 4 tomatoes and 2 jalapenos into big chunks. Place them on a heated pan along with 4-5 cloves of garlic. Alternately you can also grill them in the oven. I have not added any oil in this recipe, but you can coat the pan with a layer of oil if you want. You can remove the seeds of the jalapenos if you want to reduce the spice level.

  • Roast the vegetables till the they are soft and smoky. Do not be afraid if the edges of the vegetables turn black. The charred veggies give a nice flavor and color to the salsa.

  • Transfer the roasted veggies to a food processor or blender and make a puree. You can add some water to get the desired consistency.

  • Add some onion to the pan and roast till it turns golden brown or translucent. Add the roasted onion to the blender and puree.

  • Now add 1 teaspoon black pepper powder, 1 tsp red chilli powder and 1-2 teaspoon of salt, as per your taste. Also add 2 teaspoon of lime juice and 1/2 a cup of cilantro/ coriander leaves.

  • Puree the mixture well and adjust the consistency by adding water. Generally you want the salsa to be of a thick consistency. Salsa Roja Asada is ready. Refrigerate for 20-30 minutes before serving.

    Also see: Salsa Verde (Tomatillo-Jalapeno Salsa) , Pico De Gallo (Salsa Fresca) and Guacamole Dip

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