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.
- 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
- A blender, I use a NutriBullet
- 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.
You can add more lime, cilantro, or jalapeños to adjust to your personal preferences.