Teresa's Recipes
Salsa Roja
Savor the robust flavors of this traditional Mexican Salsa Roja, a vibrant blend of ripe tomatoes, zesty jalapeno peppers, fresh cilantro, and a hint of tangy lime. This salsa is not just a condiment, it's an experience. Salsa Roja, or 'Red Sauce', is deeply rooted in Mexican cuisine, dating back to the Aztec Empire, a testament to its time-honored taste.
Ingredients
- 1/2 teaspoon Cumin
- 1 teaspoon, or to taste Salt
- Juice of 1 lime Lime juice
- 1/2 cup, chopped Cilantro
- 2, seeded and chopped Jalapeno peppers
- 2 cloves, minced Garlic
- 1 medium, chopped Onion
- 4 large, ripe Tomatoes
Dietary Notes
- Servings: 6
- Dish Type: Condiment
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Rest Time: 1 hour
- Calories: 25
- Fat: 0g
- Carbs: 6g
- Protein: 1g
- Sodium: 400mg
- Sugar: 4g
Instructions
- Bring a large pot of water to a rolling boil. Gently add the tomatoes and blanch for approximately 5 minutes, or until the skins start to break and peel.
- Using a slotted spoon, carefully remove the tomatoes from the boiling water and immediately immerse them in a bowl of ice water to halt the cooking process. Once cooled, peel the skin off the tomatoes and discard.
- In a blender or food processor, combine the peeled tomatoes, chopped onion, minced garlic, chopped jalapeno peppers, chopped cilantro, lime juice, salt, and cumin. Pulse until you reach your desired consistency, whether you prefer it chunky or smooth.
- Taste the salsa and adjust the seasoning if needed. This is where you can add more salt, cumin or even another squeeze of lime juice according to your personal preference.
- Transfer the salsa to a serving bowl and refrigerate for at least 1 hour. This resting time allows the flavors to meld together and intensify, enhancing the overall taste of the salsa.
- Serve your homemade Salsa Roja chilled with tortilla chips or use it as a vibrant topping for tacos, burritos, or grilled meats. Enjoy!
Tips
- For a smokier flavor, try roasting the tomatoes, jalapenos, and onions before blending. If you prefer a spicier salsa, leave in the seeds of the jalapeno peppers.