Every week I make either red sauce or green sauce for my husband and I to enjoy during the week. My husband puts it on almost everything he eats. I like it best on eggs, fish and with tortilla chips. Once you make this and realize how easy it is you will never buy red sauce again.
I prefer making salsa with fresh tomatoes, instead of canned tomatoes. It gives the sauce a better texture and fresher taste. Roma tomatoes work best for this recipe. I tested the recipe using vine ripened tomatoes, but the Roma's worked better since they are less juicy. Roma tomatoes are oval and elongated. You can use a white or yellow onion. When I make the salsa I use equal numbers of peppers to tomatoes, but I know this is too spicy for most people.
Combine all the ingredients except the salt and cilantro to a medium sized pan. Cover with water and bring to a boil. Once boiling, reduce heat to medium high and simmer for 10 minutes.
Drain the mixture well before adding to the blender. I would not recommend a Nutri bullet for this since the hot mixture will cause an explosion, plus it will blend it too much.
Add your salt to the mixture. Add one serrano at a time, and taste for hotness before adding more. Blend till combined, then add the cilantro and blend once more. Let the blender lid open a little, so the steam can escape and not cause a blender explosion.
There is nothing better than warm salsa, chips and a margarita. Enjoy!
SALSA ROJA RECIPE
Serves: 8-10 servings
Prep Time: 5 Minutes
Cooking Time: 10 minutes
INGREDIENTS
- 1 1/2 pounds roma tomatoes (about 6 tomatoes)
- 3-5 serrano peppers, stems snapped off
- 1/2 medium onion, peeled and sliced in half
- 3 cloves of garlic, peeled
- 1 1/2 teaspoons salt
- 1/2 cup packed cilantro, long stems chopped off
PREPARATION
- In a medium sized saucepan combine tomatoes, serrano peppers, onion, and garlic and add enough water to cover.
- Bring mixture to a boil on high heat.
- Once it boils, reduce heat to medium high and let simmer for 10 minutes.
- Remove tomatoes, onions, garlic and one serrano with a slotted spoon and place in blender. Add salt and blend till smooth. (If the mixture is hot, let the blender top open up a little bit to allow the steam to escape.) Taste the mixture for spiciness, and add more serranos as your taste buds allow.
- Add the cilantro and blend once again.
- Let cool and store in the refrigerator for up to a week.
Note: I like to microwave the salsa, just to warm it up before I serve it, especially if has been in the fridge and I'm serving it on something warm like eggs.