Mexican
Salsa Roja Cruda
Ripe tomatoes, serrano chiles, white onion, garlic, cilantro, and salt are pulse-blended into a juicy raw salsa with fresh heat and texture.
8 servings · 15 minutes prep
Ingredients
Raw Salsa
- 1 1/2 pounds ripe round tomatoes, cored and quartered
- 2 serrano chiles, stemmed; seed one for medium heat
- 1/4 medium white onion, roughly chopped
- 1 small garlic clove
- 1/3 cup loosely packed cilantro
- 1 teaspoon fresh lime juice
- 3/4 teaspoon Diamond Crystal kosher salt
Directions
Pulse the Aromatics
- Before cutting, wash the whole tomatoes, serranos, cilantro, and the lime used for juice under cool running water; do not use soap. Dry with clean towels and begin with clean hands, knife, cutting board, and food processor.
- Put the white onion and garlic in a food processor and pulse 5 to 7 times until finely chopped. Add the serranos and cilantro; pulse 3 times.
Add the Tomatoes
- Add the tomatoes, lime juice, and salt. Pulse in one-second bursts until juicy and coarse, about 6 to 10 pulses; do not run continuously.
Rest and Serve
- Transfer to a bowl and rest 10 minutes. Stir and taste with the food it will accompany. Adjust the salt as needed. To add more serrano, finely mince it or pulse it with 1/4 cup of the salsa, then stir that concentrate back in gradually. Refrigerate if not serving immediately and do not leave at room temperature longer than 2 hours.
