I have been making a lot of Roasted Corn Salsa, but since I don’t have corn, I decided to use some of my Mexican veggie pack ingredients to make some Salsa Roja. I’ve made it a few times before, but I have been working on finding the perfect method. I have been very close on the taste I want, but I came across this recipe for Salsa Roja and decided to give it a try, but on a much smaller scale than the recipe calls for.
Salsa Roja
What you need:
4 tomatoes
1 small onion
4 jalapenos (more or less depending on how hot you want)
2 cloves garlic, peeled
2 tsp salt
1/4 cup cilantro
juice of one lime
How you make it:
Cut tomatoes in half, onions in fourths. Remove caps from jalapenos and cut in half. Remove seeds if desired, this reduces some of the heat of the jalapenos. Line a baking sheet with foil and add tomatoes, onion, jalapenos, and garlic, cut sides up. Roast in oven at 375 F for about 30 minutes, or until onions look translucent.
Allow to cool, then add to a blender or food processor. Add cilantro, salt, and lime juice to blender or food processor. Blend well. Serve as desired.
I found this made about 2 1/2 cups of salsa and was a little hot for my tastes, but my husband enjoyed it.
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