Salsa Roja Recipe

1

Toast the serrano pepper in a dry cast-iron skillet over medium heat until it starts to blister. Set aside.

2

In the same skillet, add whole Roma tomatoes and onion. Roast until charred and soft, turning occasionally.

3

Combine the toasted serrano, roasted tomatoes and onion, garlic, lime juice, olive oil, and salt in a blender. Blend until smooth.

4

Add chopped cilantro to the blender and pulse briefly to mix. Adjust seasoning with salt if needed.

Full recipe & nutritional value on foodfaithfitness.com