Salsa Roja

This vibrant Salsa Roja combines the traditional flavors of roasted tomatoes, onions, and garlic with a hint of creativity from fresh lime juice and a touch of smoked paprika. The result is a fresh, zesty condiment that elevates any dish, from tacos to grilled meats, while being completely vegan and gluten-free.

Ingredients:

• 6 ripe Roma tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, peeled
• 1-2 jalapeño peppers, to taste
• 1/4 cup fresh cilantro leaves, chopped
• Juice of 1 lime
• 1 teaspoon smoked paprika
• Salt to taste
• Black pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the tomatoes, onion, and garlic on a baking sheet. Drizzle with a little olive oil and season with salt and pepper.
3. Roast the vegetables in the oven for 20-25 minutes, or until the tomatoes are blistered and the onions are caramelized.
4. Allow the roasted vegetables to cool slightly, then transfer them to a blender or food processor.
5. Add the jalapeño peppers (remove seeds for less heat), cilantro, lime juice, and smoked paprika. Blend until you reach your desired level of chunkiness.
6. Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to three days.