Salsa Roja

Ingredients

Cumin

1/2 teaspoon

Salt

1 teaspoon, or to taste

Lime juice

juice of 1 lime

Cilantro

1/2 cup, chopped

Jalapeno peppers

2, seeded and chopped

Garlic

2 cloves, minced

Onion

1 medium, chopped

Tomatoes

4 large, ripe

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve your homemade Salsa Roja chilled with tortilla chips or use it as a vibrant topping for tacos, burritos, or grilled meats. Enjoy!