Roasted Salsa Roja
Serves 810 mins prep15 mins cook
This roasted salsa roja is perfect for enhancing any protein or salads. It lasts up to a week in the refrigerator, making it a great addition to your lunches and dinners. The combination of roasted tomatoes, onions, garlic, and spices creates a flavorful condiment that fits well in various meals.
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What you need
Instructions
1: On a parchment sheet lined baking dish, add tomatoes, onions, jalapeños, and garlic cloves. Toss with olive oil. 2: Broil for about 15 minutes until charred. If you want a more smoky flavor, keep them broiling until they are somewhat burnt looking. 3: Add to a blender with chicken bouillon, cilantro, and lime juice. Pulse until desired consistency is reached. 4: Taste for salt - make sure to add enough to bring out all the flavors.View original recipe