Salsa Roja para Asada Tacos

Instructions

1. 1

   Prep: Wash produce. Quarter tomatoes, roughly chop onion, stem chiles, peel garlic.

2. 2

   Pulse: In a food processor or blender, add tomatoes, onion, chiles, garlic, cilantro, lime juice, salt, pepper, and cumin (if using). Pulse in short bursts until you reach a chunky texture — you want visible tomato and onion bits for tacos.

3. 3

   Adjust texture: If too thick, add a tablespoon of water at a time and pulse once or twice until chunky but scoopable.

4. 4

   Taste and adjust: Check for salt, acidity, and heat. Add more lime or salt as needed. If too spicy, stir in a small spoonful of tomato or a pinch of sugar to balance.

5. 5

   Finish: If desired, stir in 1 tbsp neutral oil for silkiness. Let rest 10–15 minutes for flavors to marry.

6. 6

   Serve: Spoon over asada tacos, garnish with extra cilantro and a lime wedge.

7. 7

   Bright citrus from lime, herbaceous cilantro, fresh tomato sweetness, sharpness from raw onion and garlic, and medium heat from serranos. Optional cumin adds subtle earthiness.