Salsa Roja

This salsa roja recipe makes a large batch so I’d make it on a weekend and enjoy it with chips as salsa and save the leftovers to make this weeknight sheet pan meal in a snap.

INGREDIENTS
28 oz canned whole San Marzano tomatoes (drained of all the juices)
2 scallions
1/2 red onion - diced
2 cloves garlic - large & grated
1 jalapeno pepper - sliced (to your taste)
1/3 cup fresh cilantro leaves
3/4 tsp ground cumin or to taste
1 tbsp sweet smoked paprika (or to taste)
1 large lime - juiced
1 pinch sea salt + more to taste

DIRECTIONS
Add the red onion, scallions, garlic, and jalapeño to the bowl of a food processor. Give it a buzz or two until chopped.

Add the tomatoes Without juices, spices, and cilantro on top, and pour in the lime juice. Very carefully press the pulse button a few quick times, making sure you don’t over chop the salsa. (Alternately, you can chop everything by hand for a chunky version)

Transfer to a bowl and taste seasonings. Add more lime and sea salt as desired. At this point, you can add the reserved tomato juices if you are wanting a thinner consistency. Add more smoked paprika for a deeper, smokier flavor.