Classic Mexican salsa prepared with plum tomatoes, white onion, garlic, cilantro, serrano peppers, and lime juice. Great paired with chips, carne asada tacos, eggs, and anything else you love to top with salsa.
Keyword: dip, salsa, salsa roja, Sauce, tomato
Author: Douglas Cullen
6Roma tomatoes halved
1medium onion quartered
2serrano chiles whole
6sprigs of cilantro
juice of 1 lime
Heat a large skillet or comal on high
Place all of the vegetables except the cilantro in the pan or on the comal
Allow the vegetables to char turning once
Once the ingredients are well charred put them on a plate and allow them to cool
Add all of the ingredients to the blender including the cilantro, lime juice, and salt
Blend until all of the ingredients are just incorporated. Do not over blend
This is a vegetarian salsa. This is a vegan salsa. Don't use a skillet with a non-stick coating. Your salsa will keep in the refrigerator for 3 days. This salsa doesn't freeze well.