Salsa Roja
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.
Servings: 6
Calories: 18kcal
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.
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.
Nutrition
Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 418mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 665IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 1mg