SALSA ROJA

Salsa Roja image

Roasting the vegetables first is a superb way to make a deeply flavored salsa.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Yield Makes 3 cups

Number Of Ingredients 9

Ingredients

1 1/2 pounds plum tomatoes, halved lengthwise
1 medium white onion, cut into 8 wedges
3 jalapeno chiles, stems removed and halved, divided
4 garlic cloves, peeled
2 tablespoons extra-virgin olive oil
1/4 cup coarsely chopped fresh cilantro
1 1/2 teaspoons coarse salt
Juice of 1 lime
1/3 cup homemade or store-bought chicken broth

Steps:

Preheat oven to 450 degrees with rack in upper third. Put tomatoes, cut side up, on a rimmed baking sheet, along with onion, 2 jalapenos, and garlic. Drizzle with oil and roast until vegetables are blistered in places and wilting, 22 to 25 minutes. Remove from oven.
Pulse remaining jalapeno in a food processor until finely chopped. Add roasted vegetables and any accumulated juices, along with cilantro, salt, lime juice, and broth. Pulse until smooth.

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