You guys know I don’t eat much spicy food and I think it’s because my mom never really forced it on us nor did she make too many dishes that had a ton of heat to them. However, being an “old-school” Mexican mom she always had a tub of Salsa Roja (Red Salsa) in the refrigerator for my dad. Personally I prefer Salsa Verde, but there are two ways that I will always prefer Salsa Roja over Verde…with tortilla chips and with breakfast tacos (barbacoa & carnitas). This is a very simple Fresh Salsa Roja recipe that is easy to make and heat level is somewhere between medium and hot.
Yields: 1 1/2 cups Prep Time: <5 minutes Cook Time: 20-30 minutes
- 2 Tomatoes
- 2 Jalapeños
- 2 Tbsp Onion (Fresh)
- 2 Garlic Cloves (small) or (1 large garlic clove)
- 2 tsp Salt
In a medium sauce pot bring tomatoes and jalapeños to boil.
*I did start off with 1 jalapeño but ended up using 2 to get the heat I was looking for.
Both should be tender and dull in color, tomatoes should begin to peel.
Remove stems from jalapeños.
Place tomatoes, jalapeños, onion, garlic and salt in a blender.
Blend on high until smooth.
Use on your favorite dishes or use as a dip for tortilla chips.
Refrigerate in an air tight container up to 5-7 days.