Succulent Saturdays - Recipe of the Week

Salsa Roja (Roasted Red Salsa)

  • 16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)
  • 2-3 yellow onions
  • 20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Feel free to reduce number of peppers, or scrape the seeds and membranes out of them
  • 8-10 cloves of garlic
  • 1-2 Tbsp salt
  • 1-2 bunches cilantro

Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic

  1. Roast at 375 till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them
  2. Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)
  3. Stir it all together and eat with abandon. Trust me.

Thank to OneParticularRecipe for providing this wonderful recipe!

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