Salsa Roja
Course: DinnerCuisine: MexicanDifficulty: Easy8
servings20
minutes8
minutesMy son for his Spanish 2 class, had to make a video of himself cooking either salsa or guacamole while speaking how to do the recipe in Spanish. He chose salsa as he had to make it 2 days before it was due. I like a chunky salsa but this was a good one after we added a few more ingredients to jazz it up. The salsa was good just bland it needed the addition of some lime juice as well as some ancho chili pepper. I was going to add a little chipotle powder instead but was out. The addition of lots of fresh cilantro was so good.
Ingredients
6 Roma tomatoes, quartered
1/2 yellow onion
1/2 bunch fresh cilantro, chopped and some leaves left whole for garnish
2 cloves garlic
1 jalapeno, stemmed, cut in half lengthwise and seeds removed
Juice from 1 Lime
Kosher salt to taste
Chipotle or Ancho chili powder, to taste
Directions
- Add the tomato, garlic and jalapeños to a vitamix and pulse. You don’t want to puree-you want to chop it all together and to have some texture.
- Chop the onion and cilantro.
- Heat a non stick pan with a little olive oil and add the tomato mixture from the blender. Heat until just beginning to bubble and remove from heat. Pour into a bowl.
- Mix in the chopped onions and cilantro as well as the salt and chili powders to taste. Add the lime juice and garnish with a few fresh cilantro leaves. Serve with tacos or taco chips.
