Two-Tomato Roja Salsa with Cilantro
A bright, quick roja salsa that uses just two tomatoes for a fresh, vibrant bite. The cilantro and lime lift the flavor, finished with a touch of char and a hint of garlic for everyday Mexican-inspired snacking and topping.
- Prep Time: 10 min
- Cook Time: 5 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 medium ripe tomatoes, halved
- ½ small white onion, quartered
- ½ garlic clove, peeled
- ½ 2-3 jalapeño peppers, stems removed (seeds in for more heat, omit seeds for milder heat)
- ½ 1/4 cup fresh cilantro leaves and stems, packed
- ½ tablespoon lime juice
- ½ 1/2 teaspoon salt
- ½ 1/4 teaspoon ground cumin
- ½ teaspoon olive oil (optional, for roasting)
Instructions
- If desired, roast tomatoes, onion, garlic, and jalapeños in a dry skillet over medium heat 2-4 minutes per side until lightly charred; cool slightly.
- Blend all ingredients with lime juice, salt, and cumin until you reach a chunky to medium-smooth consistency; scrape down as needed.
- Taste and adjust salt or lime; stir in olive oil if using for a mellower finish and bloom of aroma.
- Chill 15 minutes for flavors to meld; serve with tortilla chips, on tacos, or as a topping.
Chef’s Pro Tips
- For extra brightness, add a pinch of roasted tomato seeds or a splash of orange juice.
- If you like a smoother texture, blend longer; for chunkier, pulse briefly.
Serving Suggestions
Pair with warm tortilla chips, top grilled proteins, or spoon over roasted veggies for a fresh roja salsa bowl.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Bring to room temp before serving for best flavor.
Nutritional Estimates
Per serving · 2 servings total
| calories | 42 |
|---|---|
| protein | 1 |
| carbs | 6 |
| fat | 1 |
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