Easy Homemade Salsa (Salsa Roja)

Want to make Mexican style salsa at home? It’s much easier than you think! Easy Homemade Salsa (Salsa Roja) takes less than 20 minutes to make and tastes a million times better than shop bought salsa! (Serves 4-6, depending on appetite and accompaniments.)

Course Dips, Side, Side Dish

Cuisine Mexican, Tex-Mex

Prep Time 2

Cook Time 18

Total Time 20

Servings people

Calories 25kcal

Author Eb Gargano

Ingredients

450 g good quality tomatoes (I used Tesco Finest tomatoes on the vine)
2 green medium-hot chillies (I use the green ones from Tesco Mixed Chillies - See Note 1)
1 small onion skin removed and quartered
2 cloves garlic skin removed and roughly chopped
5 g fresh coriander roughly chopped
Juice of ¼ lime or to taste
½ teaspoon salt or to taste

Metric - US Customary

Instructions

Place the whole tomatoes, whole chillies, and onion quarters under a hot grill. Grill until the top side is lightly blackened. Turn and grill the other side until lightly blackened. (Roughly 5 minutes each side, but do keep an eye on them – you want them lightly blackened, not burnt to a crisp!)
Remove the stalks from the chillies, then place all the ingredients into a blender (I recommend using a Nutribullet) and blend until smooth.
Place a frying pan over a high heat for 1 minute. Tip the salsa into the pan and bring to the boil.
Reduce the heat and simmer for 5 minutes
Add salt and lime juice to taste.

Notes

I recommend using 2 medium hot chillies in this salsa. But if you prefer a milder salsa, just use 1 chilli OR use 2 but take the seeds and membranes out before blending. If you prefer a hotter salsa, use more chillies or use hotter chillies!
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition