Salsa Roja

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
34%
Salsa Roja
22 min.
15
118kcal

Suggestions


Discover the vibrant and bold flavors of traditional Mexican cuisine with our delicious Salsa Roja recipe! This zesty salsa is not only a medley of rich spices and fresh ingredients, but it also caters to diverse dietary preferences, being vegetarian, vegan, gluten-free, and dairy-free. Perfect for any occasion, whether you’re hosting a lively gathering or simply enjoying a quiet evening at home, Salsa Roja serves as an irresistible antipasti or appetizer.

In just 22 minutes, you can whip up a batch that serves 15 people, making it an ideal choice for parties, barbecues, or game nights. With its smoky undertones from toasted chiles and the sweetness of roasted tomatoes and garlic, this salsa adds a pop of flavor to tortilla chips, tacos, grilled vegetables, or even as a zesty topping for your favorite dishes.

The vivid colors and enticing aroma will have your guests reaching for more, while you enjoy the satisfaction of preparing a dish that's not only delightful but also health-conscious, with only 118 calories per serving. Let’s embark on a culinary adventure that celebrates the essence of fresh salsa. Bring the fiesta to your kitchen and let your taste buds dance with the incredible taste of homemade Salsa Roja!

Ingredients

  • 12  ancho chili pepper dried
  • tablespoons apple cider vinegar fresh
  • large garlic clove unpeeled
  • 0.8 teaspoon ground cumin 
  • tablespoons olive oil 
  •  onion quartered
  •  roma tomatoes halved
  • teaspoons salt 

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • oven
  • aluminum foil
  • broiler
  • slotted spoon

Directions

  1. Preheat broiler with oven rack 5 inches from heat. Line a baking sheet with aluminum foil.
  2. Place garlic, tomatoes, and onion, cut sides down, on prepared baking sheet. Broil 5 minutes or until skins are blackened. Set aside.
  3. Wipe chiles clean with a damp cloth.
  4. Remove and discard seeds and stems. Peel garlic.
  5. Heat oil in a skillet over medium heat.
  6. Add chiles and cook, turning often, 2 minutes or until dark and toasted. (Do not burn.)
  7. Transfer chiles to a bowl; cover with 1 cup boiling water.
  8. Let stand 20 minutes or until softened.
  9. Transfer chiles to a food processor with a slotted spoon, reserving soaking liquid.
  10. Add reserved garlic, tomatoes, and onion. Pulse until finely chopped.
  11. Add salt, cumin, and lime juice; pulse until well blended.
  12. Add reserved soaking liquid if necessary to achieve desired consistency. Cover and chill.

Nutrition Facts

Calories118kcal
Protein10.2%
Fat24.24%
Carbs65.56%

Properties

Glycemic Index
9.33
Glycemic Load
0.58
Inflammation Score
-10
Nutrition Score
13.829130385233%

Flavonoids

Naringenin
0.22mg
Isorhamnetin
0.37mg
Kaempferol
0.08mg
Myricetin
0.06mg
Quercetin
1.69mg

Nutrients percent of daily need

Calories:118.3kcal
5.92%
Fat:3.59g
5.53%
Saturated Fat:0.5g
3.12%
Carbohydrates:21.87g
7.29%
Net Carbohydrates:13.28g
4.83%
Sugar:12.7g
14.11%
Cholesterol:0mg
0%
Sodium:337.98mg
14.69%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.4g
6.81%
Vitamin A:7693.57IU
153.87%
Fiber:8.58g
34.34%
Vitamin K:34.08µg
32.46%
Vitamin B2:0.35mg
20.4%
Potassium:619.94mg
17.71%
Vitamin C:14.12mg
17.12%
Manganese:0.3mg
15.1%
Vitamin B6:0.27mg
13.62%
Vitamin B3:2.64mg
13.21%
Iron:1.89mg
10.53%
Vitamin E:1.33mg
8.88%
Magnesium:29.73mg
7.43%
Phosphorus:56.55mg
5.65%
Folate:20.67µg
5.17%
Copper:0.09mg
4.5%
Vitamin B5:0.31mg
3.11%
Vitamin B1:0.04mg
2.7%
Zinc:0.37mg
2.47%
Calcium:20.39mg
2.04%
Selenium:1.14µg
1.63%
Source:My Recipes