Spicy Mole Rojo Salsa with Tortilla Chips

A smoky and flavorful salsa made with roasted vegetables and a touch of mole rojo for a spicy kick. Served with crispy tortilla chips for the perfect snack.

Prep Time

15 minutes

Total Time

45 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.08/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1.5lbsRoma Tomatoes(About 6 medium tomatoes)

£2.70

1mediumYellow Onion(Roughly chopped)

£0.50

2wholeJalapeño Pepper(Remove seeds for less heat)

£0.60

1mediumRed Bell Pepper(Roughly chopped)

£0.80

4clovesGarlic(Peeled)

£0.25

1tablespoonMole Rojo Paste(Adjust to taste for desired spiciness)

£0.75

2tablespoonsLime Juice(Freshly squeezed)

£0.20

0.3cupCilantro(Chopped)

£0.60

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

2tablespoonsOlive Oil

£0.15

As neededTortilla Chips(For serving)

£1.75

Total Cost

£8.33

£2.08 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
Toss the tomatoes, onion, jalapeños, bell pepper, and garlic cloves with olive oil, salt, and pepper on a baking sheet.
3.
Roast for 25-30 minutes, or until the vegetables are softened and slightly charred.
4.
Let the roasted vegetables cool slightly.
5.
Transfer the roasted vegetables to a blender or food processor. Add the mole rojo paste and lime juice.
6.
Pulse until you reach your desired consistency. Be careful not to over-blend; you want some texture.
7.
Stir in the chopped cilantro.
8.
Taste and adjust seasonings as needed (salt, pepper, lime juice, or more mole rojo for heat).
9.
Serve immediately with crispy tortilla chips, or chill for later.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (280g)

375 kcal / 1569 kJ

Carbs

39g

15% of RDA

Fat

23g

33% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

17 g

19% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For a smoother salsa, blend for a longer time. For a chunkier salsa, pulse briefly.

Roasting the vegetables brings out their natural sweetness and adds a smoky flavor.

The mole rojo paste adds a complex flavor and spiciness. Start with a small amount and add more to taste.

If you don't have mole rojo paste, you can substitute with a pinch of chili powder, cocoa powder, and a dash of cinnamon for a similar flavor profile.

Salsa can be stored in an airtight container in the refrigerator for up to 5 days.

Cooking Equipment

Oven

Baking sheet

Blender or Food Processor

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...