best. salsa. ever.

B & I tried out a new salsa recipe this weekend. We both thought it was some of the best salsa we have ever had — at home or in a restaurant. We made it quite spicy, but you can always adjust the pepper count to your own taste. We also made some guacamole while the veggies roasted.

Salsa Roja (Roasted Red Salsa)

-16 full size tomatos (we used roma tomatos)

-2 – 3 yellow onions

-20 Serrano peppers (remove caps)

-8 – 10 garlic cloves

-1 – 2 Tbsp. salt

-2 bunches cilantro

Preheat oven to 375. Halve the tomatoes and onions and lay them cut-side up on a baking sheet, along with the peppers and garlic. Roast the veggies for about 40-50 minutes, until the onions are translucent, tomatoes look soft & peppers are charred. Let the veggies cool a bit, then blend everything together (plus salt and cilantro) in a food processor or blender.

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2 comments
  1. This is kind of a coincidence because I’ve been semi-obsessively making salsa recently—and have been meaning to send you the recipe. In spite of the fact that I’ve never been much of a salsa fan, I had it with breakfast every day last week (on poached eggs, scrambled eggs, and the list goes on). Fortunately, it’s a decidedly different take on salsa than yours—salsa verde. It would also be excellent with pork (slow roasted pork shoulder smothered in salsa verde? Yes please.) Here goes:

    Roasted Tomatillo Salsa Verde
    1 1/2 pounds fresh tomatillos (those funny little green things encased in papery husks)
    5 fresh serrano chiles
    4 garlic cloves, unpeeled
    1 medium red onion, coarsely chopped
    1 or 2 tiny Thai red peppers
    1/2 cup fresh cilantro
    2 teaspoons kosher salt

    Preheat broiler with rack at the highest part of the oven. Remove tomatillos from husks and rinse with warm water to remove the sticky stuff. Put a piece of parchment paper over a baking sheet and evenly distribute the tomatillos, chiles, peppers, garlic, and onion. Broil until tomatillos are softened and other ingredients are slightly charred.

    Let vegetables cool. Remove stems from peppers, peel garlic, and toss everything in a blender with the salsa and salt. Blend until relatively smooth.

    Note: Depending on the level of spiciness you’re going for, adjust chiles/peppers accordingly. I usually keep it on the mild-ish end because I like to use the salsa for breakfast. The Thai chiles can be savage, so add them individually!

  2. That sounds amazing!! Thanks for sharing! We will definitely be giving that a try very soon… :)

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