Salsa Roja

This is a recipe to take to a party and brag you did it yourself. 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 at all tailgating, most picnics and all Mexican meals. Really 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 4 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.

Rating:

A 4 for most people I'm sure. It's definitely 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 Jalapenos 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.

Printable Recipe

Tools: A good sharp knife

Ingredients:

4 Roma tomatoes
2-4 jalapenos
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)

Instructions:

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.

Salsa Roja

by DrDan at 101 Cooking For Two September 3, 2010

This is a recipe to take to a party and brag you did it yourself. 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 at all tailgating, most picnics and all Mexican meals. Really it's not hard, just a lot of knife work.

Ingredients

4 Roma tomatoes2-4 jalapenos1/2 small red onion2-4 cloves garlic1/8 to 1/4 cup (optional) chopped cilantro1 t salt1/2 t black pepper1/2 cup(give or take depending on the thickness you want) water

Instructions

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.

Details

Prep time: 15 mins Total time: 15 mins Yield: 2 cups

Updated

April 23, 2011