Salsa roja recipe

 

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Here’s the recipe!

Makes approximately two cups/serves four

Ingredients:

• 3 Roma tomatoes
• 2 cloves of garlic
• 1⁄4 of a large white onion
• 1 green chile
• A fist­ sized bunch of fresh cilantro/coriander
• Salt to taste

Instructions:

• ­Heat a large, heavy frying pan on medium heat ­ do not use oil
  ­
• Halve the tomatoes lengthways and place them face­ down in the frying pan
  ­
• Peel the garlic cloves and place them in the pan together with the chile* and onion
  ­
• Roast the vegetables in the pan, turning occasionally, until they are nicely browned all over ­
• Place the roasted vegetables in a blender with the cilantro/coriander and a pinch of salt
  ­
• Pulse for about 10 seconds until well blended, but not completely smooth

*Remove the seeds from the chile if you don’t want your Salsa Roja too spicy!

Serve on its own with tortilla chips or use it as a topping for your favourite dishes. Salsa Roja is often served together with Salsa Verde and Guacamole as the standard condiments with a Mexican meal.

Recipe and photo remain property of Sean O’Callaghan and Julio Alcantara and may not be reproduced without permission. © 2016 fatgayvegan.com