Roasted Salsa Roja


6 plum tomatoes 

2 Jalapeno peppers 

3-5 cloves of garlic (unpeeled!)

1 medium-large white onion

1 tbs Coriander seeds 

1 tsp Cumin

1 tbs Oregano 

4-5 peppercorns


Fresh Cilantro

1 Lime



  1. Preheat broiler and line a sheet pan with foil. 
  2. Slice onion, tomatoes, and jalapeños in half lengthwise. Remove jalapeño seeds if you prefer a milder salsa. 
  3. Place onion, tomatoes, and jalapeños cut side down on the sheet pan along with whole unpeeled cloves of garlic. Roast until the veggies char (about 15-20 minutes). Remove garlic halfway through so it doest burn. 
  4. While veggies are roasting, add spices to a pan on medium heat and toast until fragrant. Grind in a spice grinder and set aside. 
  5. Remove veggies from the oven. Place jalapeños in a bowl and cover with plastic wrap (this aids in removing the charred skin). Meanwhile peel your roasted garlic. 
  6. Once slightly cooled, peel skin from jalapeños and add to the food processor along with tomatoes, onion and garlic. 
  7. Pulse until roughly chopped. 
  8. Add a handful of fresh cilantro (stems and all!), your spice blend, and a drizzle of oil. 
  9. Pulse until cilantro is incorporated and your salsa has reached your desired consistency. 
  10. Add juice of 1 lime and a pinch of kosher salt to taste!
  11. Enjoy!

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