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Mexican

Salsa Roja

The everyday Mexican table salsa: tomatoes, serrano chillies and garlic charred on a dry comal, then ground in a molcajete with onion, coriander and lime. Smoky, coarse and fiery, made fresh to spoon over tacos, eggs or grilled meat.

SidesVeganUnder 400 kcalUnder 20g carbsUnder 30 min
24 min10 prep · 14 cookEasy76 kcalper serving
Salsa Roja

Method

  1. Set a dry comal or heavy cast-iron frying pan over medium-high heat with no oil. When it is hot enough that a drop of water skitters, lay on 250 g of whole tomatoes and roast for 8-10 minutes, turning every couple of minutes with tongs, until the skins blister, split and blacken in patches and the flesh feels soft. Move to a plate and keep any juices.
  2. On the same comal, roast 2 serrano chillies and 1 clove unpeeled garlic clove for 3-4 minutes, rolling them so they char evenly. The chillies should be blistered and softened, the garlic browned in spots and yielding when pressed. Slip the garlic out of its skin; leave the chilli skins on for smokiness.
  3. Put the peeled garlic and 0.5 tsp of salt in a molcajete and crush to a smooth paste — the salt gives the stone something to bite on. Add the roasted chillies and grind them into the paste until no large pieces remain.

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Per serving

76kcal
3gprotein
17gcarbs
1gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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