My co-worker Dan is one of my favorite foodie resources. He’s the resident expert on all things hot, so his note below is particularly important. If Dan says something is “too hot“, you better believe him. We made this batch of salsa roja to share with the D’Angelo’s this weekend at the cottage so it’s not quite as hot as I think Dan would have liked.
Salsa roja (roasted red salsa)
This makes a TON of salsa — a big mixing bowl full — so halve the recipe if you don’t need as much.
- 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. “…the number of peppers this calls for is INSANE. I used like 8, and it was really hot.”
- 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
- Roast at 375 till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them
- Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)
- Stir it all together and eat with abandon. Trust me.
Recipe credits: oneparticularkitchen.com/2009/05/19/salsa/