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<\/p>\n<\/p>\n
4 ripe Roma tomatoes<\/p>\n
2-3 jalape\u00f1o or serrano peppers (adjust for heat)<\/p>\n
1 small onion, quartered<\/p>\n
2 garlic cloves, unpeeled<\/p>\n
1\/4 cup fresh cilantro, chopped<\/p>\n
Salt to taste<\/p>\n
Fresh lime juice (optional)<\/p>\n
<\/p>\n
<\/p>\n
Roast the Ingredients<\/strong>: Peel the Garlic<\/strong>: Blend or Grind<\/strong>: Optional Lime<\/strong>: Serve<\/strong>: Enjoy the rich, bold, and slightly smoky flavors of this authentic Mexican salsa! \ud83c\udf36\ufe0f\ud83c\udf45<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: 4 ripe Roma tomatoes 2-3 jalape\u00f1o or serrano peppers (adjust for heat) 1 small onion, quartered 2 garlic cloves, unpeeled 1\/4 cup fresh cilantro, chopped Salt to taste Fresh lime juice (optional) TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":5659,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5657","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5657","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5657"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5657\/revisions"}],"predecessor-version":[{"id":5660,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/5657\/revisions\/5660"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/5659"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nHeat a comal<\/strong> (or cast iron skillet) over medium-high heat. Place the tomatoes, peppers, onion, and garlic on the comal. Roast all the ingredients until charred and blistered, turning occasionally. The garlic will roast faster (about 5 minutes), while the tomatoes and peppers will take around 10-15 minutes to char and soften.<\/p>\n
\nOnce everything is roasted, peel the garlic and remove the stems from the peppers if desired (you can leave them for extra heat).<\/p>\n
\nIn a molcajete<\/strong> (traditional Mexican stone mortar and pestle) or blender, mash\/grind the roasted tomatoes, peppers, garlic, and onion. If using a blender, pulse to your desired consistency, making sure to keep the salsa chunky. Add the fresh cilantro and season with salt to taste.<\/p>\n
\nSqueeze a bit of fresh lime juice into the salsa if you like a tangy kick.<\/p>\n
\nServe this smoky Salsa Roja Tatemada<\/strong> with your favorite tacos, grilled meats, or tortilla chips.<\/p>\n