Salsa Roja

Salsa Roja is a vibrant and flavorful Mexican sauce made from roasted tomatoes and peppers, perfect for enhancing your favorite dishes. This Paleo version is fresh, healthy, and easy to prepare, making it an ideal addition to any dinner table.

Ingredients

• Roma tomatoes - 4 medium (about 500g)
• Garlic cloves - 2 whole
• Jalapeño pepper - 1 medium
• Red onion - 1 small (about 100g)
• Cilantro - ¼ cup, chopped
• Lime - 1, juiced
• Extra virgin olive oil - 1 tablespoon
• Salt - ½ teaspoon
• Black pepper - ¼ teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Place the Roma tomatoes and whole garlic cloves on a baking sheet.
3. Slice the jalapeño pepper in half and remove seeds (if desired for less heat), then place it cut side down on the baking sheet with the tomatoes.
4. Roast the vegetables in the oven for about 20 minutes, until the tomatoes are softened and slightly charred.
5. While the vegetables are roasting, finely chop the red onion and cilantro.
6. Once roasted, remove the baking sheet from the oven and allow the vegetables to cool slightly.
7. In a blender or food processor, combine the roasted tomatoes, garlic, jalapeño, red onion, lime juice, olive oil, salt, and black pepper.
8. Blend until smooth or until your desired consistency is reached.
9. Taste and adjust seasoning if necessary, adding more lime juice or salt to your preference.
10. Serve immediately or store in an airtight container in the refrigerator for up to one week.

Nutrition

• Calories: 90
• Protein: 2 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 180 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.7 g
• Unsaturated Fat: 4.3 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from tomatoes, which support immune function.
• Contains antioxidants from peppers and cilantro that can help reduce inflammation.

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