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Salsa Roja

Prep Time:

5 minutes

Cook Time:

10 minutes

Serves:

2 cups

Please feel free to adjust the heat level on this one - I like to use 1 jalapeno and 1 serrano. Also, an easy way to tell if your jalapeno is going to be spicy or not: jalapenos with a pointier tip and/or "veining" in the skin are going to be hotter than those with a fatter tip and no "veining". Not foolproof, but pretty darned accurate!

5 minutes

Ingredients

  • 4 ripe roma tomatoes

  • ½ white onion (not yellow)

  • 1 jalapeno pepper

  • 3 garlic cloves, skin on

  • 1 t vegetable oil

  • 1 serrano pepper

  • 3 T fresh cilantro, chopped

  • 1 t salt

  • ½ lime, juiced


Preparation

  1. Heat the 1 t vegetable oil in a skillet over medium heat. Place all the vegetable ingredients listed above into skillet and cook for about 10 minutes, turning each piece occasionally so everything is slightly charred.

  2. Remove everything to a blender except the peppers and the garlic. Carefully remove the skins from the garlic and cut in half. Carefully slice the stem ends off both peppers. Add to the blender.

  3. Add the 1 t salt and the juice of ½ lime and pulse 10 times. This will yield a slightly chunkier salsa; alternatively you may blend for 15 seconds to achieve a smoother salsa. Serve with tortilla chips or tostadas.

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