Authentic Red Salsa (Salsa Roja)

• 2 pounds ripe Roma tomatoes (about 8 medium tomatoes)
• 3 large serrano chiles (use 2 for a milder salsa)
• ½ cup white onion (roughly chopped, about 70 g)
• 3 small garlic cloves (peeled)
• 2 tablespoons corn, safflower, or avocado oil
• 1¼ teaspoons fine sea salt (divided, plus more to taste)
• ½ cup reserved tomato cooking liquid (plus more only as needed)
• water (for simmering the tomatoes)

Instructions

1. Heat the Water: Fill a 4-quart saucepan with enough water to cover the tomatoes. Bring the water to a full boil over high heat.water
2. Simmer the Tomatoes and Aromatics: Add the Roma tomatoes, white onion, and peeled garlic. Let the water return to a boil, then reduce the heat to medium. 2 pounds Roma tomatoes, ½ cup white onion, 3 garlic cloves2 pounds Roma tomatoes, ½ cup white onion, 3 garlic cloves
3. Reserve the Cooking Liquid: Use a slotted spoon to transfer the tomatoes, onion, and garlic to a heatproof bowl. Reserve at least 1 cup of the cooking liquid before draining the remainder.cooked tomatoes, onion, and garlic
4. Blister the Serranos: While the tomatoes are cooking, heat a dry comal, cast-iron skillet, or heavy griddle over medium-high heat. 3 serrano chiles3 serrano chiles
5. Cool the Serranos: Transfer the roasted serranos to a plate and let them cool enough to handle. Remove and discard the stems. Leave the blistered skins attached.roasted serrano chiles
6. Peel the Tomatoes: Once the tomatoes are cool enough to handle, gently remove their loosened skins and cut out the firm cores. Work over the bowl so none of the tomato juices are lost.simmered tomatoes
7. Reserve Tomatoes for Texture: Set aside approximately one-quarter of the peeled tomatoes—usually 2 medium tomatoes.approximately 2 peeled Roma tomatoes
8. Blend the Base: Add the remaining tomatoes, cooked onion, cooked garlic, roasted serranos, ¼ cup of the reserved cooking liquid, and ¾ teaspoon of the fine sea salt to a blender. remaining tomatoes, onion, garlic, serranos, ¼ cup cooking liquid, ¾ tsp fine sea saltremaining tomatoes, onion, garlic, serranos, ¼ cup cooking liquid, ¾ tsp fine sea salt
9. Add the Texture: Add the reserved tomatoes to the blender. Pulse 3–5 times, just until the tomatoes are broken into very small pieces. reserved tomatoesreserved tomatoes
10. Heat the Oil: Heat the oil in a heavy 3-quart saucepan or deep skillet over medium-high heat until shimmering.2 tbsp corn, safflower, or avocado oil
11. Fry the Salsa: Carefully pour the blended salsa into the hot oil. It may spit and splatter. blended salsablended salsa
12. Begin the Final Simmer: Reduce the heat to medium-low. Stir in the remaining ½ teaspoon fine sea salt and ¼ cup reserved cooking liquid.½ tsp fine sea salt, ¼ cup reserved cooking liquid
13. Cook Until Seasoned: Simmer uncovered for 10–12 minutes, stirring every minute or two, until the salsa changes from a bright tomato red to a deeper brick red and no longer smells like raw blended vegetables. partially finished salsapartially finished salsa
14. Adjust the Consistency: If the salsa becomes too thick, add reserved cooking liquid 1 tablespoon at a time. additional reserved cooking liquid as neededadditional reserved cooking liquid as needed
15. Adjust the Salt: Taste the salsa with a tortilla chip or with the food it will accompany. Add more fine sea salt only as needed.additional fine sea salt as needed
16. Rest the Salsa: Remove the pan from the heat and let the salsa stand for 10 minutes. It will thicken slightly and the flavor will become more settled as it rests.finished salsa
17. Serve: Serve warm or at room temperature in a salsera or small clay bowl.finished Cooked Red Table Salsa
18. Store: Cool leftovers promptly, transfer them to a clean airtight container, and refrigerate.remaining salsa