Salsa roja is one of the most well-known condiments in Mexican cuisine. For our Salsa Roja, we microwaved tomatoes and drained off their liquid for more concentrated flavor. Adding both a jalapeño and red pepper flakes gave the salsa a spicy backbone. Fresh cilantro and tangy lime juice brightened up the mix. Served warm, this salsa is the ideal accompaniment to our Texas Breakfast Tacos.
Notes
- This salsa is a welcome addition to our Texas Breakfast Tacos, but you can also serve it with tortilla chips or as an accompaniment to pork, chicken, or fish.
- To make this salsa spicier, reserve and add the jalapeño seeds to the blender before processing.
- Salsa can be refrigerated for up to 3 days. Cover and microwave briefly to rewarm before serving.
Ingredients
- 1 pound plum tomatoes - cored and chopped
- 2 garlic cloves - chopped
- 1 jalapeño chile - stemmed, seeded, and chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
Instructions
- Combine tomatoes and garlic in bowl and microwave, uncovered, until steaming and liquid begins to pool in bottom of bowl, about 4 minutes.
- Transfer tomato mixture to fine-mesh strainer set over bowl and let drain for 5 minutes.
- Combine jalapeño, cilantro, lime juice, 1 teaspoon salt, pepper flakes, and drained tomato mixture in blender.
- Process until smooth, about 45 seconds.
- Season with salt to taste. Serve warm.
Nutrition
Calories: 18kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 418mgPotassium: 189mgFiber: 1gSugar: 2gVitamin A: 665IUVitamin C: 12mgCalcium: 10mgIron: 1mg