Salsa Roja is delicious, goes well with pretty much anything and is super easy to make. Here is my recipe to help you out :).
What you need
- Pot - size depends on the tomatoes and peppers you are using
- Blender or Food Processor
- Water - enough to cover the tomatoes and peppers in the pot
- 3 Roma tomatoes
- 1 Jalapeño or 3 Serrano
- Small bunch cilantro - about 20 stems
- Salt - preferably sea salt
- Lime - can substitute with lemon
Tip
- Cilantro is also known as Coriander in some countries.
- Your salsa will taste better, nah.. amazing if you grow your own tomatoes or purchase them from a local producer or at a farmers market.
How to make
- Wash/Rinse your tomatoes, peppers and cilantro
- Boil the tomatoes and peppers.
- They are ready to be removed when the skin of the tomatoes crack. You can turn off the fire and leave them in a bit longer while you cut your onions.
- Peel and cut your onions into quarters and place them in the blender/food processor.
- Place the tomatoes and cilantro in your blender/food processor.
- Cut the stems off the peppers, also add them to the blender/food processor
- After blending, add lime juice and salt to taste.
- his step depends on how chunky or runny you want your salsa. I tend to pulse my blender to get it on the chunky side.
Enjoy your fresh home made salsa.
Notes
- Your pot should be large enough to hold the peppers and tomatoes; but not so large that it takes too long to boil them.
- If you like spicy, you can substitute Jalapeño for another spicier pepper.
- I enjoy a good burn so I use Ghost peppers; but a good place to be for most, is between Serrano and Habanero.
- If you like spicy, you can substitute Jalapeño for another spicier pepper.
- If you don’t like spicy foods, you can substitute spicy peppers with green/red bell pepper.
- Salsas go good with tacos (carne asada is my favorite), scrambled eggs, chicken of beef soup or just plain scoop it on tortilla chips.