Salsa Roja

What You'll Need

For the Salsa

• 5 Roma tomatoes, quartered
• 5 serrano peppers
• 1 (14.5 oz) can diced or crushed tomatoes
• 3 chipotle peppers in adobo sauce
• ¼–⅓ white onion, roughly chopped
• 1 handful fresh cilantro
• 1 tsp sea salt

Optional Seasonings

• 2 cloves garlic
• 1 tsp salt, pepper, garlic seasoning blend
• Additional salt to taste

Let's Cook

1. Build the Base

Add to a blender: Roma tomatoes, 2–3 serrano peppers, 1–2 chipotle peppers, sea salt, a small splash of liquid from the canned tomatoes. Pulse until the mixture becomes mostly smooth. This creates a liquid base that helps evenly distribute the seasonings throughout the salsa.

2. Add the Remaining Ingredients

Add: remaining serrano peppers, remaining canned tomatoes, chopped onion, cilantro, remaining chipotle pepper, and garlic (if using). Pulse several times. Avoid running the blender continuously, you want some texture remaining in the salsa.

3. Adjust the Consistency

Continue pulsing until the salsa reaches your preferred texture. For a restaurant style salsa: slightly chunky, pourable, not completely smooth.

4. Season

Taste and adjust with: additional salt, garlic seasoning blend, extra chipotle for more smokiness, or extra serrano for more heat.

5. Chill

Transfer the salsa to a glass jar or airtight container. Refrigerate for at least 30 minutes, though a few hours is even better. The resting time allows the flavors to meld and deepen.

6. Serve

Serve with: tortilla chips, tacos, burritos, quesadillas, grilled meats, eggs, or nachos. Enjoy the salsa! Cheers!