Salsa Roja (Red Salsa)

salsa roja

I’m sorry I’ve been away for a month. I decided to take a step back from blogging and brainstorm and test different recipe ideas. I’m excited to share them in the coming weeks. Now, that summer is here, we’ve been BBQing a lot. If there is one thing that I enjoy the most about Summer BBQ’s an any Mexican meal, its the salsa. It’s in my DNA. This recipe I’m sharing is one that my mom makes all of the time. Whenever we have a BBQ or a simple meal at home, this salsa is sure to make a cameo. There is nothing canned about this; it’s all about fresh ingredients. That is the true secret behind any salsa.

What You’ll Need

4 -5 tomatoes
1/2 purple onion, chopped
2 garlic cloves,
1/2 bunch of cilantro
4 radishes
2-3 serrano peppers
Salt, to taste

salsa roja

What You’ll Need To kNow

You’ll want to cook the tomatoes and garlic in a pot of boiling water until the skin begins to tear/crack a little (2-3 minutes). While the tomatoes and garlic cook, you’ll want to roast the serrano peppers on an open flame until they begin to blister. (This isn’t necessary, but the roasting of the peppers will give it a great taste.) Once everything is roasted and cooked, in a blender throw in the tomatoes, garlic, peppers, onion and salt, and pulse three times. But, if you really want to make it authentic, use a pastel and mortar and mash your ingredients. This is my favorite way to make this, it just takes a little extra time. Before you add the diced radish and cilantro, allow the salsa too cool.

 

Salsa Roja (Red Salsa)
 
Prep time
Cook time
Total time
 
Serves: 8
What You'll Need
  • 4 -5 tomatoes
  • ½ purple onion, chopped
  • 2 garlic cloves,
  • ½ bunch of cilantro
  • 4 radishes
  • 2-3 serrano peppers
  • Salt, to taste
What You'll Need To Know
  1. -5 tomatoes
  2. /2 purple onion, chopped
  3. garlic cloves,
  4. /2 bunch of cilanto
  5. radishes
  6. -3 serrano peppers
  7. Salt, to taste
  8. You'll want to cook the tomatoes and garlic in a pot of boiling water until the skin begins to tear/crack a little (2-3 minutes).
  9. While the tomatoes and garlic cook, you'll want to roast the serrano peppers on an open flame until they begin to blister. (This isn't necessary, but the roasting of the peppers will give it a great taste.)
  10. Once everything is roasted and cooked, in a blender throw in the tomatoes, garlic, peppers, onion and salt, and pulse three times. But, if you really want to make it authentic, use a pastel and mortar and mash your ingredients. This is my favorite way to make this, it just takes a little extra time.
  11. Before you add the diced radish and cilantro, allow the salsa too cool.

 
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