lunch · vegan · vegetarian · gluten-free · dairy-free
Salsa roja
Charred tomato, onion, garlic and chile salsa blended smooth.
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Oven.
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Method
-
1
Char tomatoes, onion, garlic and chilies in a dry skillet or under the broiler until blistered; toast the dried chiles briefly.
-
2
Peel the garlic and stem the chilies.
-
3
Blend everything with cilantro, lime and salt until smooth (or pulse for chunky).
-
4
Taste and adjust salt and lime.
-
5
Chill 30 minutes; keeps 5 days.
