There is something special about roasted tomatoes and serrano peppers. The colors brighten and the flavors sharpen.
Salsa roja is one of the most popular salsas in México, it goes really well on tacos, quesadillas, tostadas or even over eggs. You can make this salsa roja martajada (chunky) in a molcajete, if you have one. If you don’t, no worries, a blender or food processor will do fine. Enjoy!
Salsa Roja Martajada Recipe (Chunky Red Salsa)
Yields approx 1 cup
- 3 roma tomatoes
- 3 serrano chiles
- 1 small bunch of cilantro leaves, washed
- 1/2 tsp salt
Put a comal or pan over medium high heat, add chiles and tomatoes and let them roast until skins are smoky and start to break.
Turn heat off and let them cool down for 5 minutes. Peel tomatoes and discard pepper tops. Put tomatoes, serrano peppers, cilantro and salt in a blender. Using the ice crusher button on your blender, mix until blended but chunky. If your blender doesn’t have an ice crusher button, just use the slowest speed and pulse it until mixed.
That’s it, easy!