Smoky Salsa Roja
You can serve this salsa as is with tortilla chips, or you can use it to top burritos, flatbreads, or any other savory dish.
Goes great with
Organic Bean & Cheese Burrito
Chicken Enchiladas
Chicken Poblano Verde Burrito
Ingredients
- 1 lb roma tomatoes
- ½ small onion
- 3 cloves of garlic (skin on)
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 tablespoon chipotle pepper in adobo sauce (from a can)
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Cut tomatoes in half. Place cut tomatoes, onion, and garlic in a pan over medium high heat and let them sit (don’t shake or move the pan) until they get roast marks. Flip them and repeat. Be careful not to burn the garlic.
- Smash the garlic and remove skin, place them in a blender with the roasted tomatoes, onion and the rest of the ingredients. Blend on high speed until smooth.
- Place a bit of canola oil on a heavy-bottom pan over medium heat and let it get to smoking point, then pour the blended salsa in it (it’ll sizzle a bit). Turn the heat down and simmer for 10 minutes.
- Add seasoning to taste and adjust as needed. You will most likely need a touch of salt as we didn’t add any earlier in the process.
- Let salsa cool and serve at room temperature.