New This Month

Salsa Roja

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

  • Yield: Makes 3 cups

Photography: Jonathan Lovekin

Source: Martha Stewart Living, March 2013


  • 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


  1. 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.

  2. 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.

Cook's Notes

Salsa can be refrigerated in an airtight container up to 2 weeks.


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