My family loves salsa. We have eaten so much of this wondrous, spicy, delectable sauce over the years that it flows through our veins. That may be a slight exaggeration, but we have consumed our fair share of every kind of salsa. We love everything from restaurant salsa to store bought. Our favorite salsa is homemade.
Fresh salsa can’t be beat. This super simple recipe for salsa roja is fantastic. Just as good, if not better than any restaurant. A few minutes on the grill brings out the sweetness of the tomatoes while adding a rich flavor. I use an immersion blender, but a regular blender works well too. If you have never made salsa this is a great one to try.
Happy Eating!
You will keep in perfect peace the steadfast of mind, because he trusts in You. Isaiah 26:3
Grilled Salsa Roja
Ingredients
2 lbs Roma tomatoes
1 large onion cut in half
3 to 6 garlic cloves
1 large bunch of fresh cilantro
1 jalapeño pepper
juice of 2 limes
3/4 – 1 tablespoon salt
1/2 tablespoon black pepper
Instructions
- Preheat grill to high.
- Grill onion halves for 5 to 10 minutes. Long enough to char the onions, then remove them.
- Grill the tomatoes and jalapeño long enough to char them. When the tomato skins split on all sides remove them from the grill. This takes just a few minutes.
- Using tongs, remove the tomato skins and cut off the stems.
- Place grilled tomatoes, onions, and jalapeño in a large mixing bowl. Add garlic, cilantro, lime juice, salt and pepper. Blend thoroughly with an immersion blender. Or place all ingredients in a regular blender and blend.
- Taste, and adjust salt and pepper to your liking.
Notes:
- Half of one jalapeño gives the perfect amount of spice. Add more or less to make it as hot as you like.
- Add more or less garlic to your preference.
Meghan E White 