Roasted Salsa Roja

• Sheet pan
• Blender or food processor
• Knife
• Mixing bowl optional

Base recipe makes 4 servings4 servings. The servings control keeps everything in sync so the recipe still feels balanced when you scale.

• Roma tomatoes
• small white onion, quartered
• garlic cloves (unpeeled for roasting)
• jalapenos
• neutral oil
• kosher salt (start here; adjust)
• lime juice
• Small handful cilantro (optional)

• Protein: None
• Produce: Roma tomatoes, white onion, garlic, jalapenos, lime, cilantro optional
• Dairy: None
• Pantry & Spices: Neutral oil, kosher salt

1. 1.Roast until deeply blistered. Heat the oven to 450 F / 230 C. Toss the tomatoes, onion, jalapenos, and unpeeled garlic with oil and roast 18 to 22 minutes until the skins blister, the edges char, and the pan juices look concentrated.
2. 2.Peel and load the blender. Let everything cool just enough to handle, then peel the garlic. Add the roasted vegetables, salt, lime juice, and cilantro if using to the blender.
3. 3.Pulse, do not puree. Blend in short pulses until the salsa is loose and spoonable with some texture left. Overblending can make it foamy and flat.
4. 4.Rest before serving. Let the salsa sit 5 to 10 minutes, then taste for salt and lime one more time. The flavor settles noticeably as it rests.

Cool and refrigerate airtight. Stir before serving if the liquid separates slightly.

Estimate based on a normal salsa serving from the roasted batch.