Skip to content
Ingredients
- 4–5 ripe tomatoes, roughly chopped
- 2–3 dried or fresh red chilies (such as guajillo, arbol, or red jalapeños), seeds removed if you prefer mild
- 1 small onion, roughly chopped
- 2 cloves garlic, peeled
- 1 tablespoon vegetable oil
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon ground cumin (optional)
- 1 teaspoon sugar (optional, balances acidity)
- 2 tablespoons fresh cilantro, chopped (optional)
- 50–100ml water or broth (as needed for consistency)
Instructions
1. Roast or Sauté the Vegetables
- Heat a skillet or frying pan over medium heat.
- Add the tomatoes, onion, garlic, and chilies.
- Roast or sauté for 8–10 minutes, turning occasionally, until softened and slightly charred. This adds depth of flavor.
2. Blend the Salsa
- Transfer the roasted vegetables to a blender or food processor.
- Add salt, cumin, sugar (if using), and a little water or broth for smooth blending.
- Blend until smooth or slightly chunky, depending on your preference.
3. Simmer the Salsa
- Heat 1 tablespoon of vegetable oil in a saucepan over medium heat.
- Pour in the blended salsa and simmer gently for 5–10 minutes.
- Adjust salt, heat (add more chili if desired), or consistency by adding water or broth.
4. Serve
- Serve warm or at room temperature with tacos, grilled meats, enchiladas, eggs, or as a dipping sauce for tortilla chips.
- Garnish with fresh cilantro if desired.
