Mexican Salsa Roja

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 20 minutes

Ingrédients

4 large tomatoes, ripe

1-2 jalapeño peppers (adjust according to your spice preference)

1/2 small onion

1 clove garlic

1/4 cup fresh cilantro/coriander leaves

1/2 lime, juiced

1 tbsp olive oil

Salt to taste

Instructions

Place the tomatoes, jalapeño peppers and onion on a baking sheet. Broil them in the oven on high (2500C, grill setting) for about 5-7 minutes or until the skin is charred and blistered. Turn them occasionally to ensure even roasting.

Once vegetables are nicely charred, remove them from the oven and let them cool slightly. Remove the stems from the jalapeños.

In a blender or food processor, add the roasted tomatoes, jalapeños, onion, garlic, cilantro/coriander leaves, olive oil, lime juice and salt. Blend until you achieve your desired consistency, whether you prefer a chunky or smooth salsa.

Taste the salsa and adjust the seasoning if needed.

Transfer it to a serving bowl and serve it with your favourite Mexican dishes, such as tacos, burritos, quesadillas or tortilla chips.

Nutrition

• Calories: 30 cal
• Lipides Totaux: 1.9 g
• Lipides Saturés: 0.3 g
• Lipides Insaturés: 0.2 g
• Glucides Totaux: 3.3 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1.9 g
• Protéines: 0.6 g