This salsa roja recipe is bursting with fresh, vibrant, and bold flavors! It features a classic mix of Roma tomatoes, onions, serranos, and a punch of lime. Use it as a dip for homemade tortilla chips or a flavorful condiment in your tacos and burritos.
Preheat a seasoned cast-iron skillet to just over medium. Pan-roast the whole tomatoes and serrano chiles until the skins are blackened and the insides are soft.
If you don't have a cast-iron skillet, add the tomatoes and serranos to a large pot with enough water to cover them. Bring everything to a boil, then reduce heat and simmer for 15 minutes.
Remove the tomatoes and chiles from the heat and stem the chiles. Add both to a food processor or blender along with the onion, garlic, and cilantro. Pulse until it reaches your preferred texture.
Heat about 1 tablespoon of olive oil in a saucepan over medium-high. Slowly pour the salsa in and simmer it for 15 minutes. Taste and season the salsa with lime juice and salt, then serve it with chips, tacos, and more.