Salsa Roja
The perfect salsa - A simple fresh tomato lime salsa with the freshness of cilantro a kick of jalapeños and a subtle sweetness to help bring all those flavours together.
Servings: 6
Ingredients
- 3 medium tomatoes, roughly chopped
- 1 small onion, roughly chopped
- 1 small red pepper, deseeded and roughly chopped
- 1 jalapeño, roughly chopped
- 2-3 cloves garlic, peeled
- 1 lime, juiced (approx. 1-2 tbsp)
- 1-2 tbsp sugar (or monk fruit sweetener) - optional
- 1 bunch cilantro (approx. a handful - adjust to your taste)
- avocado oil (or any other high heat oil)
- salt
- pepper
Instructions
- Pre-heat the oven (or air fryer) to 450F.
- Line a large baking sheet with parchment, throw in the tomatoes, onions, red pepper, jalapeño and garlic cloves. Toss in 1-2 tbsp oil, a pinch of salt and pepper to taste. Make sure all the ingredients are well coated and spread out evenly in a single layer.
- Roast the veggies for about 10-12 minutes. You want the colour to darken and the edges get a bit dark.
- Carefully toss the roasted veggies - along with any roasting juices that may have collected on the bottom of the pan, into a high speed blender (or use an immersion blender) - blend until smooth. Be careful to leave a vent open for steam to escape as the ingredients are hot!
- Add cilantro leaves, 1 tbsp lime juice, and 1 tbsp sugar, if using. Blend to combine.
- Adjust salt and sugar to taste. If you want a thinner salsa, add a splash of water.
- Allow to cool completely before serving. Serve chilled preferably with some corn chips or loaded nachos! Enjoy!