Roasted Salsa Roja
I recently made this Salsa Roja and it was the bomb! Isn’t Mexican food just the best? The cuisine is much more varied than what we get at our local Mexican restaurants. I have found that each cook makes a unique salsa and that’s what I love about Mexican cuisine. Actually I feel that way about other Mexican dishes as well. Each person I’ve met has their own way of making tamales, enchiladas, frijoles, etc. When it comes to making salsa it seems like there’s no correct way of doing it. Some people like to roast the ingredients while some prefer to boil. It seems it all comes down to preference. I love experimenting with different dried chiles to see what I can come up with. For this roasted salsa roja I used chile pequin.
When I came home from church the other day I was so hungry and wanted something simple like eggs. But since I am married to a Mexican I couldn’t eat my eggs the way I used to. It’s just not as filling as the way my husband likes to eat his which is with lots of yummy salsa and tortillas. Yum! Though I do occasionally get a craving for fried eggs and toast. So that’s when I raided my cabinets and came up with this delicious salsa. I roasted the tomatoes in the oven until they were soft and the skin was partly blackened. Then I toasted the rest of the ingredients in a skillet which gives the chiles an extra special flavor that I love.
We enjoyed the salsa with scrambled eggs and some refried beans. A very humble and cheap meal yet so delicious and full of flavor! This salsa would also pair perfectly with meats, tacos, tortilla chips and many other dishes. How do you make your salsa roja? I’m always love hearing how other people make theirs!
Roasted Salsa Roja
Roasted salsa roja goes perfectly with many of your favorite Mexican meals!
- 4 roma tomatoes
- 1/4 white onion roughly chopped
- 2 garlic cloves
- 4 tsp chile pequin
- 1/2 cup of water
Heat oven to 500.
Place tomatoes and garlic on baking sheet and bake until the tomato skins are blackened.Remove skin from garlic after it has cooled.
Over medium heat in a skillet toast the chiles until they are slightly darkened.
Remove the chiles from the skillet and toast the onion until browned.
Place all of the ingredients in a blender and add 1/2 cup of water.
Blend for about a minute and pour into serving dish and salt to taste.
Refrigerate any leftovers.