Salsa Roja

🛒 Ingredients

• Roma Tomatoes 400 g · 72 kcal
• Serrano Peppers 20 g · 6 kcal
• White Onion 40 g · 16 kcal
• Garlic Cloves 10 g · 15 kcal
• Fresh Cilantro 10 g · 2 kcal
• Water 30 g · 0 kcal

👨‍🍳 Instructions

1. Preheat your oven's broiler or a comal/griddle to medium-high heat. Place the tomatoes, serrano peppers, onion (quartered), and garlic cloves (unpeeled) directly on the hot surface.
2. Roast the vegetables, turning occasionally, until they are softened and lightly charred in spots, about 10-15 minutes. The garlic should be very tender; remove it sooner if it starts to burn.
3. Once roasted, peel the garlic cloves. Transfer all roasted vegetables and peeled garlic to a blender. Add the fresh cilantro and a splash of water (if needed for desired consistency).
4. Blend until the salsa reaches your preferred consistency – chunky or smooth. Season with salt to taste. Serve immediately or chill for later use.