Charred, Smoky Salsa Roja (Fresh or Canned Recipe)
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Prep Time
1 hr
-
Cook Time
mins
-
Additional Time
15 mins
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Total Time
1 hr 45 mins
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Servings
4 (fresh salsa) 1 cup per serving
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Calories
68 kcal
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Course
Condiments
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Cuisine
Mexican
Charred, Smoky Salsa Roja (Fresh or Canned Recipe)
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Bring something special to the table with this well-loved recipe.
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Ingredients
Ingredients for fresh salsa roja (makes about 4 cups)
- 2 lbs tomatoes cored, but not peeled
- 1 poblano pepper cored and seeded, cut in halves lengthwise
- 1 medium onion cut in half
- 1 Jalapeno pepper plus more to taste
- 1/2 cup chopped cilantro
- 2 garlic cloves
- 1 1/2 tsp salt or to taste
- 3/4 tsp white pepper
Ingredients for canned salsa roja (makes about four 1-pint jars or 8 cups)
- 4.5 lbs tomatoes cored, but not peeled
- 1/2 lb poblano peppers cored and seeded, cut in halves lengthwise
- 1/2 lb onions cut in halves
- 2 Jalapeno peppers plus more to taste; cored and seeded, cut in halves lengthwise
- 4 garlic cloves
- 1 cup chopped cilantro
- 3 tsp salt or to taste
- 1 1/2 tsp white pepper
- 10 Tbsp 5% white vinegar do not change the amount of vinegar
Instructions
To make fresh salsa roja
- Preheat the broiler. Place the tomatoes, garlic cloves, onion halves (cut side up), and chiles (skin side up) on a baking sheet lined with foil. Broil on the top rack. Remove garlic cloves after 4-5 minutes once they get brown. Broil tomatoes and chiles for 6-8 minutes until the skins are nicely charred, flip and broil for another 6-8 minutes. Broil onions for about 10 minutes until the tops are nicely charred.
- Alternatively, you may roast and char your vegetables on a cast iron pan over medium-high heat.
- Better yet, do that on a gas or charcoal grill. Make sure the grate is as close to the heat source as possible. If using a charcoal grill, add a few wood chunks (oak, hickory, pecan) for the vegetables to acquire a smoky flavor.
- Place the vegetables in a food processor, along with the salt, white pepper, cilantro, and any juices. Process for about 15-20 seconds until the texture is smooth. Taste for heat, and add more charred jalapenos if necessary.
To make canned salsa roja
- Place fresh salsa made using the steps above into a large pot, add the vinegar, and bring to a boil over medium-high heat, frequently stirring.
- Once the mixture is boiling, lower the heat and cook for 10 minutes.
- Meanwhile, sterilize jars and lids with rings.
- Ladle the salsa into the prepared jars leaving a 1/2" headspace. Wipe the rims, put the lids and the rings on, and tighten finger-tight.
- Process in a boiling water bath for 15 minutes (0-1,000ft) or 20 minutes at 1,001 - 6,000 ft and 25 minutes above 6000 ft.
- Let the jars cool down at room temperature for 12-24 hours, remove the rings, check the seals, and store them in a warm, dry, and dark place for up to a year for optimum freshness.
- Once open, refrigerate for up to 2 weeks.
Nutrition Information
Show Details
Calories
68kcal
(3%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.1g
Sodium
888mg
(37%)
Potassium
700mg
(20%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2327IU
(47%)
Vitamin C
64mg
(71%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4(fresh salsa) 1 cup per serving
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 888mg | 37% |
| Potassium | 700mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2327IU | 47% |
| Vitamin C | 64mg | 71% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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