Salsa Roja

Base Recipe


  • 3 tomatoes
  • 1/2 small onion
  • 1 jalapeno
  • 1 garlic clove
  • salt to taste


  • Rinse and de-stem the tomatoes.  Roast the tomatoes in the oven at 200C for 20-30 minutes.
  • Add the roasted tomatoes to a blender along with 1/2 onion, 1 garlic clove, and only 1/4 of the jalapeno.  Pulse blend until combined.
  • Taste for heat level. Add another 1/4 of the jalapeno if you want additional heat. Keep adding additional quarters of the jalapeno until you find a heat level that works for your taste buds.
  • Salt to taste.  Serve immediately.
  • Store leftovers in an airtight container in the refrigerator.


\- [ mexican , recipe ]