Salsa RoJa TaquEra

10 mins
Serves 1
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Directions

  1. 1Stem your jalapenos.
  2. 2Stem your jalapenos.
  3. 3Stem your jalapenos.
  4. 4Take your knife and get big chunks out of each jalapeno. You only need about half.
  5. 5Take your knife and get big chunks out of each jalapeno. You only need about half.
  6. 6Take your knife and get big chunks out of each jalapeno. You only need about half.
  7. 7In a pot, combine tomatoes, jalapeños, onion, and water.
  8. 8In a pot, combine tomatoes, jalapeños, onion, and water.
  9. 9In a pot, combine tomatoes, jalapeños, onion, and water.
  10. 10Cover this and cook it over medium heat until everything's tender.
  11. 11Cover this and cook it over medium heat until everything's tender.
  12. 12Cover this and cook it over medium heat until everything's tender.
  13. 13Make sure to stir your tomatoes as they're cooking.
  14. 14Make sure to stir your tomatoes as they're cooking.
  15. 15Make sure to stir your tomatoes as they're cooking.
  16. 16Remove from heat and let cool slightly at room temperature.
  17. 17Remove from heat and let cool slightly at room temperature.
  18. 18Remove from heat and let cool slightly at room temperature.
  19. 19Transfer to a blender. Add garlic, salt, sugar, bouillon (if using), and vinegar.
  20. 20Transfer to a blender. Add garlic, salt, sugar, bouillon (if using), and vinegar.
  21. 21Transfer to a blender. Add garlic, salt, sugar, bouillon (if using), and vinegar.
  22. 22Blend until smooth, but don’t overdo it.
  23. 23Blend until smooth, but don’t overdo it.
  24. 24Blend until smooth, but don’t overdo it.
  25. 25Taste and adjust: add more vinegar or salt if needed.
  26. 26Taste and adjust: add more vinegar or salt if needed.
  27. 27Taste and adjust: add more vinegar or salt if needed.

Ingredients

  • 565 g Roma tomatoes, quartered
  • 565 g Roma tomatoes, quartered
  • 565 g Roma tomatoes, quartered
  • 330 g red jalapeños, stemmed
  • 330 g red jalapeños, stemmed
  • 330 g red jalapeños, stemmed
  • 210 g water
  • 210 g water
  • 210 g water
  • 60 g white onion, quartered
  • 60 g white onion, quartered
  • 60 g white onion, quartered
  • 25 g garlic, peeled
  • 25 g garlic, peeled
  • 25 g garlic, peeled
  • 15 g Diamond Crystal kosher salt
  • 15 g Diamond Crystal kosher salt
  • 15 g Diamond Crystal kosher salt
  • 8 g white distilled vinegar
  • 8 g white distilled vinegar
  • 8 g white distilled vinegar
  • 4 g Knorr chicken bouillon
  • 4 g Knorr chicken bouillon
  • 4 g Knorr chicken bouillon
  • 1.5 g sugar
  • 1.5 g sugar
  • 1.5 g sugar

Equipment

potblenderknife

Tips

  • Don't overdo blending; you want a few seeds and bits for classic texture.
  • Salsa should wake the taco up, not weigh it down.