Salsa Roja

23 Oct

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.

2 Responses to “Salsa Roja”

Trackbacks/Pingbacks

  1. Salsa Verde and Baked Tortilla Chips « My Gems of Parenting - October 25, 2011

    […] the ingredients 2 ways.  One way is to roast them in the oven, like I did the ingredients for Salsa Roja.  The other way is to roast them on the grill, like I did last night.  Place a piece of aluminum […]

    Like

  2. Bountiful Baskets – 12/3/2011 « My Gems of Parenting - December 3, 2011

    […] those, then the ones I got today I will roast in the broiler, dice, and freeze.  I may make some Salsa Roja as well.  Can’t wait to cook and eat it […]

    Like

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