Roasted Tomato Salsa Roja

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I have been so busy working on Thanksgiving side dishes and coming up with what I want to bake that I decided to take a little break and make something out of the realm. I mean Thanksgiving is about football too right? Well for some of us it is and you can’t just eat leftovers, you need some good tasty munchies to go with those turkey sandwiches.

When I am planning munchie type foods I always fall back on my love of Mexican food. There is a little hole in the wall restaurant in Chula Vista, CA that I have been going to since I was about 15 years old. They have a hot sauce (salsa roja) that I just adore and miss soooooo much. So I decided to try my hand on making some of my own. Even though I didn’t nail their hot sauce just right, I did come up with a flavorful substitute that my family just loved. Well those of us that enjoy salsa loved it at least.

This recipe is a very easy one and can be changed around to suit your taste. Want more roasted tomato flavor and less heat? Subsitute a few more tomatoes for some of the Serrano peppers. Like it hotter? Add a few more Serannos or maybe use Jalapenos for that roasted pepper flavor with a bit less heat. Super simple and SUPER good!

Halve your tomatoes and drizzle them with olive oil. Sprinkle them with kosher salt.
Cut the tops off of your Serrano peppers, halve your onions, and peel the outer skin aay from the garlic cloves. Scatter them on a baking sheet and drizzle with olive oil.
Cook at 375 degrees F for about 45 minutes (until the peppers start to look charred and the tomatoes are slumping a bit)
Puree everything in a blender or use and immersion blender. You will have to work in a couple of batches.
The result, a creamy, roasted, spicy sauce perfect for chips or any of your Mexican favorites!
Roasted Tomato Salsa Roja
20 Roma tomatoes, halved
10 Serrano peppers, tops cut off
2 or 3 large onions, halved
10 large cloves of garlic, outer skin peeled but individual cloves still unpealed
1 bunch fresh cilantro
Kosher salt
Ground black pepper
Preheat oven to 375 degrees F.
Scatter tomatoes, peppers, onions, and garlic cloves on two baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45 minutes or until the peppers look charred and the tomatoes are slumping up. Remove from the oven and allow to cool.
Remove the garlic from it’s skin and place it along with the tomatoes, onions, peppers, and cilantro in a blender (you can use and immersion blender as well). Working in batches puree all of the ingredients until smooth. Add salt and pepper to taste. Place in a container and refrigerate for at least an hour. The flavors will develop more the longer it sits. 
ENJOY!!

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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