A good salsa roja is the backbone of a taco bar. Roasting the vegetables first gives it a smoky depth you simply can't get from raw.
Adjust the heat by keeping or removing the chili seeds.
Roast the tomatoes, onion, and garlic in a dry cast-iron pan until blistered and softened. Peel the garlic once cool.
Briefly toast the dried chilies until fragrant — just a few seconds per side so they don't turn bitter.
Combine everything in a blender with lime juice and salt. Pulse to your preferred texture — chunky or smooth.
Let it sit 10 minutes for the flavors to marry, then adjust salt and lime before serving.
Pitmaster tip
Make a double batch — this salsa keeps for a week in the fridge and gets better after a day.
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Sides & Fixings
