Tomato Salsa Recipe | Salsa Roja Asada

Chop the tomatoes and jalapeños into big chunks. Also peel the garlic cloves. Place them on a heated pan along with 4-5 cloves of garlic. You can remove the seeds of the jalapeños if you want to reduce the spice level.
4 Tomatoes, 1-2 Jalapeños, 4-5 Garlic Cloves
Place the tomatoes, jalapeños and garlic on a heated pan. I have not added any oil in this recipe, but you can coat the pan with a layer of oil if you want. Alternately you can also grill them in the oven.
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.
Add some onion to the pan and roast till it turns golden brown or translucent.
Transfer the roasted veggies to a food processor or blender and make a puree. You can add some water to get the desired consistency.
1 Small Onion
Add the roasted onion to the blender and make a puree.
Now add black pepper powder, red chilli powder and salt, as per your taste. Also add some lime juice.
1 Teaspoon Black Pepper Powder (Kali Mirch), 1 Teaspoon Red Chilli Powder, 1-2 Teaspoon Salt, 2 Teaspoons Lime Juice
Add chopped cilantro (coriander leaves) and puree the mixture well. Adjust the consistency by adding water if needed. Generally the salsa should be of a thick chunky consistency.
1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
Tomato Salsa or Salsa Roja Asada is ready. You can refrigerate for 20-30 minutes before serving.

Recipe Info