Salsa Roja With Jalapeno Peppers

Ingredients:

• 5 medium tomatoes
• 3 jalapeño peppers
• 1 small onion, roughly chopped
• 3 cloves of garlic, peeled
• 1 cup fresh cilantro leaves, loosely packed
• 1 lime, juiced
• 1 teaspoon salt, or to taste
• 1 teaspoon ground cumin (optional)
• 1 teaspoon sugar (optional)

Instructions:

1. Roast Vegetables: a. Preheat your broiler to high. b. Place the tomatoes, jalapeño peppers, and garlic cloves on a baking sheet. c. Broil for about 10-12 minutes, turning occasionally, until the skin is charred and blistered.

2. Cool and Peel: a. Once the vegetables are adequately roasted, remove them from the oven and let them cool. b. After cooling, peel the skin off the tomatoes and discard the charred skin from the jalapeño peppers. For a milder salsa, you can also remove the seeds and veins from the jalapeños.

3. Blending: a. In a blender or food processor, add the roasted tomatoes, jalapeños, garlic, chopped onion, cilantro, lime juice, salt, cumin (if using), and sugar (if using). b. Pulse until the salsa is as smooth or chunky as you prefer.

4. Seasoning: a. Taste the salsa and adjust the seasoning, adding more salt, lime juice, or sugar if needed.

5. Chilling: a. Transfer the salsa to a bowl and refrigerate for at least an hour to allow the flavors to meld together before serving.

6. Serving: a. Serve the salsa with tortilla chips, tacos, or any Mexican dish of your choice.

Notes:

• Customizing Heat: Adjust the number of jalapeño peppers to your taste preference; you can add more for a spicier salsa or remove seeds for a milder flavor.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to one week.

Enjoy your homemade Salsa Roja with a delightful jalapeño kick!