Roasted Salsa Roja

A Jerry James Stone Recipe


Appetizer, Red, Salsa, Vegetarian


  • 1 lb tomatoes
  • 2 jalapeños
  • 2 garlic cloves, peeled
  • yellow onion
  • 2 tsp teaspoons sea salt, divided
  • 1 ½ tbsp packed cilantro leaves
  • 1 tsp olive oil
Jump to instructions
Yields 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • Preheat the oven by setting the broiler to high.
  • Slice the jalapenos in half lengthwise. If you don’t want the salsa to be too spicy, remove the seeds, but more importantly, the white pith from the peppers. This is where most of the heat is stored.
  • Core out any remaining bits of the stem on the tomatoes.
  • Add the tomatoes, jalapenos, garlic, and onion to a large mixing bowl with the olive oil. Toss until fully coated.
  • Place the sliced tomatoes and place them cut-side down on a baking sheet.
  • Transfer remaining ingredients to a baking sheet and sprinkle them with half the sea salt. Broil for about 20 minutes until tomatoes, and other ingredients, are roasted and slightly charred. Remove from the oven and let cool for about 10 minutes.
  • Add ingredients to a food processor (or blender) and puree until desired consistency is reached. Add cilantro and pulse a few times to mix in. Add remaining salt as desired. Enjoy!
    Roasted Salsa Roja Main