Ingredients:

  • 1.5 lbs (680g) Roma tomatoes
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 2-4 dried chiles de árbol, stemmed and seeded
  • 1 tablespoon olive oil (15ml)
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) chopped fresh cilantro
  • 1 tablespoon lime juice (15ml)
  • 1 teaspoon kosher salt (5g), or to taste
  • 1/4 teaspoon ground cumin (1g)

Instructions:

  1. Toss tomatoes, onion, garlic, and dried chiles with olive oil on a baking sheet. Roast in a preheated oven at 400°F (200°C) until softened and slightly charred, about 25-30 minutes.
  2. For a smoother salsa, simmer the roasted chiles in water for a few minutes to soften. Skip this step for a chunkier salsa.
  3. Remove the garlic from the oven and let cool slightly. Squeeze the roasted garlic cloves from their skins.
  4. Combine the roasted vegetables (including garlic and chiles), water, cilantro, lime juice, salt, and cumin in a blender or food processor. Pulse until desired consistency is reached.
  5. Taste the salsa and adjust salt or lime juice as needed.
  6. Allow the salsa roja to cool slightly before serving. Serve with tortilla chips, tacos, or your favorite Mexican dishes.