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  • Holly Potts

    Salsa roja (roasted red salsa) 16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma) 2-3 yellow onions 20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Feel free to reduce # of peppers, or scrape the seeds out of them 8-10 cloves of garlic 1-2 Tbsp salt 1-2 bunches cilantro 1. Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic 2. Roast at 375 till the onions look nice and translucent (see bottom left of the next picture), tomatoes look soft, and peppers are getting a nice char on them 3. Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches) 4. Stir it all together and eat with abandon. Trust me.

  • Kim Klobas-Diaz

    Always looking for a great homemade salsa - Salsa roja (roasted red salsa).....

  • Sarah Hanson

    Salsa Roja (roasted red salsa). I'm told this is the best salsa recipe, period. With roma tomatoes, onions, serrano peppers, garlic, and cilantro.

  • Samantha Willis

    Salsa roja (roasted salsa) recipe.

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