Salsa Cruda Rlas Fuentess

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Servings: 12 Difficulty: Intermediate
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Smoky roasted tomato and green chili salsa with fresh cilantro and garlic
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This vibrant salsa cruda delivers a perfect balance of smoky, tangy, and fresh flavors. Roasting the tomatoes and chiles verdes enhances their natural sweetness and adds a subtle depth that raw salsa lacks. The combination of minced onion, garlic, and dried oregano provides a robust aromatic base, while fresh cilantro adds a bright, herbaceous finish. A drizzle of olive oil and a splash of wine vinegar tie all the elements together. This versatile dip is ideal for serving with tortilla chips, as a topping for tacos, or alongside grilled meats and fish. It’s a quick, no-cook (after roasting) recipe that comes together in minutes and tastes even better after resting to allow the flavors to meld.

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Salsa Cruda Rlas Fuentess

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 183.8

Description

This vibrant salsa cruda delivers a perfect balance of smoky, tangy, and fresh flavors. Roasting the tomatoes and chiles verdes enhances their natural sweetness and adds a subtle depth that raw salsa lacks. The combination of minced onion, garlic, and dried oregano provides a robust aromatic base, while fresh cilantro adds a bright, herbaceous finish. A drizzle of olive oil and a splash of wine vinegar tie all the elements together. This versatile dip is ideal for serving with tortilla chips, as a topping for tacos, or alongside grilled meats and fish. It&# 226;€™s a quick, no-cook (after roasting) recipe that comes together in minutes and tastes even better after resting to allow the flavors to meld.

Ingredients

Directions

  1. Roast the chiles verdes and tomatoes directly over a gas flame or under a broiler until the skins are charred and blistered.
  2. Place the roasted chiles and tomatoes in a bowl, cover with plastic wrap, and let sit for 10 minutes to steam and loosen the skins.
  3. Peel the charred skins off the chiles and tomatoes, removing any blackened bits, and roughly chop them.
  4. In a molcajete or food processor, combine the chopped chiles, chopped tomatoes, minced onion, garlic cloves, cilantro, oregano, and salt.
  5. Grind or pulse the mixture until it reaches your desired consistency, from chunky to smooth.
  6. Stir in the wine vinegar and olive oil, mixing well to combine all flavors.
  7. Taste and adjust seasoning with additional salt or vinegar if needed before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 183.8kcal
% Daily Value *
Total Fat 2.5g4%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 1240.1mg52%
Total Carbohydrate 36.8g13%
Dietary Fiber 3.2g13%
Sugars 3.2g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

A molcajete is a traditional Mexican mortar carved from volcanic rock. Its porous texture and rough interior help grind ingredients into a rich paste, enhancing the flavor profile compared to a standard blender or porcelain mortar.

If you do not have a molcajete, a blender or food processor works well. For a smoother salsa, blend until liquid; for a chunkier texture, pulse a few times.

Allow the salsa to rest for at least 30 minutes before serving to let the flavors meld together.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors may intensify after a day.

Keywords: salsa, cruda, roasted, tomatoes, chiles, verdes, garlic, cilantro, onion, oregano, vinegar, olive oil, dip, mexican, appetizer, vegan, gluten free, smoky, fresh, molcajete
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