Mexican Food

Recipe: Salsa Roja

After making a salsa verde, I knew it was time to tackle Salsa Roja. It’s also a perfect accompaniment for chips and would look killer in any football Sunday spread. I didn’t want to go too spicy because the salsa verde definitely had a little bit of a kick.

Salsa Roja

Salsa Roja

I am so happy with how this turned out, my friends and I devoured all of the salsa and this will be in my regular football snack rotation.

IMG_5875.JPG

Salsa Roja

Print

Salsa Roja

The perfect addition to your football sunday

Course Side Dish, Snack
Cuisine Mexican

Ingredients

  • 2 pounds Roma Tomatoes chopped
  • 1 Small White Onion chopped
  • 2 Jalapeños chopped
  • 2 Garlic Cloves chopped
  • 1/4 cup Cilantro chopped
  • Lime Juice from 1/2 a lime
  • 2 tbsp Olive Oil
  • 1/4 tsp Cumin
  • Salt to taste

Instructions

  1. Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor/blender. Process until fairly smooth.

  2. Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.

  3. Add cumin and bit of salt.

  4. Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.

  5. Season with salt if needed and stir.

  6. Cool and refrigerate until ready to use.

Recipe Notes

  • This recipe requires a blender, I use a NutriBullet
  • You can add more lime, cilantro, or jalapeños to adjust to your personal preferences.

IMG_5874.JPG

Salsa Roja

Advertisements

2 replies »

Comments