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Epicurious

Salsa Roja

By Nick Korbee

Use this charred tomato-chile salsa to top Egg Shop's Chilaquiles.

Recipe information

  • Yield

    Makes 3 cups

Ingredients

3 Roma tomatoes
5 garlic cloves, peeled
1 jalapeño pepper, stemmed
1 Fresno chile, stemmed
1/2 yellow onion, roughly chopped
1 teaspoon cumin seeds
2 cups tomato juice
2 cups water
Zest and juice of 1 lime
1 teaspoon sea salt

Preparation

  1. Step 1

    In a large saucepan over medium-high heat, char the outside of the tomatoes, garlic, and chiles and then add the onion and cumin seeds, continue to cook about 3 minutes. Add the tomato juice, water, lime zest, lime juice, and salt and simmer, uncovered, for 20 minutes. When the tomatoes have nearly lost their skins and the garlic is softened, puree the sauce in a blender briefly, leaving the final product slightly chunky. Slightly funky.

    Step 2

    Let cool completely, then store in an airtight container in the fridge.

  2. Do Ahead

    Step 3

    Salsa roja will keep for up to 7 days and is always better on day two!

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From Egg Shop: The Cookbook © 2017 by Nick Korbee. Buy the full book from HarperCollins or from Amazon. Reprinted with permission by William Morrow Cookbooks, an imprint of HarperCollins Publishers.
TagsSalsaCondimentDipTomatoVegetableJalapeñoChileFresno ChileSideDairy FreeNut FreeKetoQuickEasy30 Minutes or LessMeal PrepSimmerBlenderHarper CollinsCookbooks
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