I love this salsa roja recipe because it’s simple, authentic (except for the lack of heat) and tastes good on so many different things. It will keep for several days and is very good served cold or warm. To make a hotter salsa leave the seeds in the jalapenos, or substitute hotter chilis such as Serrano for the poblano.
- ½ onion, peeled and quartered
- 2 large tomatoes, halved and cored
- 1 jalapeno pepper, halved with seeds removed
- 2 cloves garlic
- 1 poblano pepper, halved with seeds removed
- ½ teaspoon salt
- Heat a large skillet over high heat for two or three minutes until hot. Add the peppers, tomatoes, garlic, and onions.
- Rotate the vegetables in the pan until all sides are slightly charred.
- When charred, move the vegetables to a food processor and pulse until well blended, but with some texture still remaining. Add salt (season to taste). Serve warm or cold.