Charred Salsa Roja by Lily Ramirez Foran
| Serves: 16 | Cuisine: Mexican | Course: Side Dishes & Accompaniments | Machine: Food Processor | Total time: 16 |
This salsa is incredibly simple to make. Super tasty and very versatile. You can enjoy it with a bowl of tortilla chips and a few beers, or you can serve it on your fried eggs or drizzle it over your favourite tacos. The charring flavour complements red meats too, so would be great with some stake tacos.
Ingredients
- 4 large plum tomatoes, washed
- 20 grams white onion, in one chunk
- 1 large garlic cloves, peeled
- 2 fresh red jalapeño chillies, washed
- Flaky sea salt to taste
Tools
- Multipro Classic Food Processor
Method
- Bring a charring pan to high heat on the hob, put the tomatoes, onion, chili and garlic on it and char them turning them regularly for 8 to 10 minutes or until the tomatoes are fully cooked and everything is charred.
- Add all the charred ingredients and the salt to the blender and blend until smooth. Taste to correct seasoning. Transfer to a serving bowl and enjoy!
Chef's Notes:
- If you want to give your salsa a more rustic feel, blend only half of the tomatoes with everything else to a pulp and then add the last two tomatoes and give the blender a few pulses only so the salsa will have a more chunky texture.