Salsa Roja (Roasted)
Everybody likes their salsa different. That’s the beauty of making your own, but here’s a rough guide.
2-3 roma tomatoes or 1 large tomato
2-3 tablespoons of cilantro
3 garlic cloves
1 small onion
Juice of 1/2 a lime
1/2 – 1 tsp salt
Heat optional – (1/2 a jalapeno, 1 serrano, or a few squirts of sriracha)
You could simply combine all these items raw in a blender/food processor/mocaljete, but sometimes I like the roasted variety.
Blacken the tomatoes on the burner.
It was rough with romas. I recommend getting a bigger tomato that won’t fall through the burner grate.
Blacken the garlic and onions in a pan.
Mmmm. Happy, roasty char.
Pop all the ingredients in a blender. Add the heat options if you like. Blend. Taste.
Adjust with salt. Start with a hefty pinch. Add more as needed.
The most frequent critique I hear when making salsa is, “It needs something, but I don’t know what.” Try a little more salt. Then more lime. Repeat until happy.
If you go too far…
With the salt – add another tomato or perhaps a squirt more of lime.
With the lime – add a pinch of sugar.
Salty and Limey enough, but still not quite right? It’s probably the tomatoes. Add some tomato paste.
Still not right? Go through your checklist.