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.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Salsa
Cuisine: Mexican
Keyword: dip, salsa, salsa roja, Sauce, tomato
Servings: 6servings
Calories: 21kcal
Author: Douglas Cullen
Ingredients
6Roma tomatoes halved
1medium onion quartered
2serrano chiles whole
2clovesof garlic
6sprigs of cilantro
juice of 1 lime
1teaspoonof salt
Instructions
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
Notes
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.