Salsa Rojas

Salsa Rojas

Chef Tommy Thothongkum



Preparation Time: 5 minutes
Cooking Time: 5 minutes
Makes 16 oz.
This sauce is terrific on any protein, but really shines with fish dishes. You can even eat as a dip.


  • 1 pint grape tomatoes

  • 2 tbsp olive oil

  • 1 jalapeño

  • 3 cloves garlic

  • ½ bunch cilantro

  • juice from 2 limes

  • salt and pepper to taste


  1. Toss tomatoes and olive oil in a bowl. Roast tomatoes in a toaster oven at 400°F for ~10 minutes or until tomatoes begin to char. Cool down and set to the side.

  2. Rough chop the jalapeño (if you like spice leave the seeds and veins, if not remove them). On the stove, heat a sauté pan on high. Place jalapeño and garlic cloves in dry pan. Toss for a few minutes until they have a little char. Let cool and set to the side.

  3. In a blender or food processor, place charred tomatoes, charred jalapeño and garlic, and chopped cilantro and blend until smooth.

  4. Season with fresh lime juice, salt, and pepper.