Salsa Roja
Serves 1
Directions
- 1Be sure to remove the seeds and veins from the jalapeño if you want a more mild flavor.
- 2Chop the jalapeño.
- 3Cut the red onion.
- 4Chop the cilantro.
- 5Cut an X at the bottom of the tomatoes.
- 6Boil the tomatoes for 1 to 2 minutes.
- 7Submerge the boiled tomatoes into ice water.
- 8Remove the tomato skin.
- 9Crush one garlic clove in your molcajete.
- 10Add in the tomatoes and crush them until there are no big chunks.
- 11Add in the onions, jalapeños and cilantro.
- 12Add in the juice of one lime along with one teaspoon of salt.
- 13Mix until it's all well combined.
Ingredients
- 1 jalapeño
- 0.5 small red onion
- 0.25 cup cilantro
- 1 pound tomatoes
- 1 garlic clove
- 1 lime
- 1 teaspoon salt
Equipment
knifepotmolcajetepiece of clothskimmerbowl
Tips
- To make it easier to peel, cut an X at the bottom of the tomato.
- If you don't want to scratch your counter, use a piece of cloth.
- If you want more of a mild flavor, remove the seeds and veins from the jalapeño.
- A molcajete gives it a distinct flavor
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