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Salsa Roja

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

  • yield: Makes 3 cups
Photography: Jonathan Lovekin




  • 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

Cook's Note

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


  1. Step 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. Step 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.

Martha Stewart Living, March 2013