Ingredients with Measurements:
- 6 medium-sized tomatoes
- 1 small white onion, peeled and quartered
- 2 garlic cloves, peeled
- 2 jalapeño peppers, stemmed and seeded
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro leaves, chopped
- 1 tablespoon lime juice
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Wash and dry the tomatoes, onion, garlic, and jalapeño peppers.
3. Drizzle the olive oil over the tomatoes, onion, garlic, and jalapeño peppers.
4. Sprinkle the salt and black pepper over the vegetables.
5. Place the vegetables on the grill or grill pan and cook for 10-15 minutes, turning occasionally, until charred on all sides.
6. Remove the vegetables from the grill or grill pan and let them cool for a few minutes.
7. Remove the stems and seeds from the jalapeño peppers.
8. Place the charred vegetables, cilantro leaves, and lime juice in a blender or food processor.
9. Pulse the mixture until it reaches your desired consistency.
10. Taste and adjust the seasoning if necessary.
11. Transfer the salsa to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- Makes about 2 cups of salsa
- Serving size: 1/4 cup
Nutritional information:
- Calories: 20
- Fat: 1g
- Carbohydrates: 3g
- Protein: 1g
- Fiber: 1g
- Sodium: 150mg
Substitutions for ingredients:
- You can use any type of tomato for this recipe.
- If you don't have fresh cilantro, you can use dried cilantro or parsley instead.
- If you don't have lime juice, you can use lemon juice or vinegar.
Variations:
- For a smoky flavor, you can add a chipotle pepper in adobo sauce to the salsa.
- For a sweeter salsa, you can add a roasted red bell pepper or a tablespoon of honey.
- For a chunkier salsa, you can chop the vegetables by hand instead of using a blender or food processor.
Tips and tricks:
- Make sure to turn the vegetables occasionally while grilling to ensure even charring.
- You can adjust the spiciness of the salsa by adding more or less jalapeño peppers.
- The salsa tastes better if you let it sit for a few hours in the refrigerator before serving.
Storage instructions:
- Store the salsa in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- You can serve the salsa cold or at room temperature.
- If you prefer to serve it warm, you can heat it up in a saucepan over low heat.
Presentation ideas:
- Serve the salsa in a colorful bowl or on a platter.
- Garnish the salsa with extra cilantro leaves or sliced jalapeño peppers.
Garnishes:
- Cilantro leaves
- Sliced jalapeño peppers
Pairings:
- Tortilla chips
- Tacos
- Quesadillas
- Grilled chicken or steak
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the salsa is too thick, you can add a tablespoon of water or tomato juice to thin it out.
- If the salsa is too watery, you can strain it through a fine-mesh sieve to remove the excess liquid.
Food safety advice:
- Make sure to wash your hands and all the vegetables before preparing the salsa.
- Store the salsa in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Salsa roja is a traditional Mexican sauce made with tomatoes, onions, and chili peppers.
- The charred flavor in this recipe adds a smoky depth to the salsa.
Flavor profiles:
- Smoky
- Spicy
- Tangy
- Fresh
Serving suggestions:
- Serve the salsa as a dip with tortilla chips or as a topping for tacos, quesadillas, or grilled meats.
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Region: Mexican