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.
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.
The perfect addition to your football sunday
- 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
Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor/blender. Process until fairly smooth.
Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
Add cumin and bit of salt.
Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
Season with salt if needed and stir.
Cool and refrigerate until ready to use.
- This recipe requires a blender, I use a NutriBullet
- You can add more lime, cilantro, or jalapeños to adjust to your personal preferences.