Roasted Salsa Roja Recipe
Roasted Salsa Roja is the perfect condiment for tacos, nachos, and fajitas! No Taco Tuesday is complete without this quick and easy red sauce.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: condiments, sauces
Cuisine: Mexican
Servings: 6 servings
Calories: 14kcal
- 2 15-ounce cans of diced tomatoes
- 2 Roma tomatoes sliced
- 1 jalapeno sliced
- 2 cloves garlic
- ½ red onion sliced
- 1 cup cilantro
- 1 tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon cumin
- 3 green onion sliced
Set your oven to broil. Place canned tomatoes, fresh tomatoes, red onion, garlic, and jalapenos on a parchment-lined sheet pan.
Broil vegetables 8 inches under the broiler for 5 minutes or until charred.
Let the roasted vegetables cool down for 10 minutes. Place vegetables, cilantro, green onions, cumin, lime juice, salt, and pepper in the food processor.
Pulse the salsa in 15-second intervals until you reach the desired consistency.
- Salsa Roja without roasting: This salsa Roja recipe is quick and easy to make, and it doesn't require any roasting. all of your ingredients into a food processor and blend until smooth. Since you are not roasting the red onions I would leave them out of the recipe.
- Roasting with a grill: Get your grill ripping hot and place tomatoes, jalapeno, red onions, and garlic down. Transfer roasted veggies to a food processor and blend.
- Roasting with an air fryer: Preheat to 400°F and place vegetables into a round cake pan. Roast for 10 minutes or until vegetables are nice and charred.
Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 392mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 444IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 0.5mg