This salsa Roja recipe is a take to the party and brag you did it yourself. Sharpen those knife skills.
This has been on my to-do list for a long time, and the first Saturday of college football is a good reason.
A fresh tomato salsa is mandatory for all tailgating, most picnics, and all Mexican meals. It’s not hard, just a lot of knife work.
As I wondered the internet last night, I found a new blog to me at The Hungry Texan. Very nice blog, please check it out. The Salsa Roja caught my eye as being simple with just fresh things. No cumin or other spices. I knew it would be hot with the four jalapeno peppers, but I was ready to man up. My wife rarely eats salsa so I went for the hot. A few other minor changes with red onion and only a little cilantro, and I have a new standard recipe.
A 4 for most people I’m sure. It’s a well above average salsa. I will be making it again, but I don’t see using it frequently. It will probably be my only tomato salsa recipe.
Notes: Vary the jalapeno for the heat you want. I did four as per the original recipe. This is 4+ hot. I’m more of a 2+ guy, so that gets cut back next time. The cilantro has never been my favorite thing, so I didn’t do a lot.
4 Roma tomatoes
1/2 small red onion
2-4 cloves garlic
1/8 to 1/4 cup chopped cilantro
1 t salt
1/2 t black pepper
1/2 cup water (give or take depending on the thickness you want)
1) Clean the seeds out of both the tomatoes and jalapenos.
2) Chop the tomatoes into about 1/4 inch pieces.
3) Finely mince the jalapenos, onion, cilantro and garlic.
4) Mix all well except water. Add water to get the thickness you want.
July 24, 2016