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.

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.

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Salsa Roja

IngredientsIMG_5873

  • 2 pounds roma tomatoes, chopped
  • 1 small white onion, chopped
  • 2 jalapeños, chopped
  • 2 cloves garlic, chopped
  • ¼ cup chopped cilantro
  • Juice from half a lime
  • 2 tablespoons olive oil
  • ¼ teaspoon cumin
  • Salt to taste
Equipment

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.

Notes:

You can add more lime, cilantro, or jalapeños to adjust to your personal preferences.

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Salsa Roja

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