Salsa Roja

Serves 1
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Directions

  1. 1Be sure to remove the seeds and veins from the jalapeño if you want a more mild flavor.
  2. 2Be sure to remove the seeds and veins from the jalapeño if you want a more mild flavor.
  3. 3Be sure to remove the seeds and veins from the jalapeño if you want a more mild flavor.
  4. 4Chop the jalapeño.
  5. 5Chop the jalapeño.
  6. 6Chop the jalapeño.
  7. 7Cut the red onion.
  8. 8Cut the red onion.
  9. 9Cut the red onion.
  10. 10Chop the cilantro.
  11. 11Chop the cilantro.
  12. 12Chop the cilantro.
  13. 13Cut an X at the bottom of the tomatoes.
  14. 14Cut an X at the bottom of the tomatoes.
  15. 15Cut an X at the bottom of the tomatoes.
  16. 16Boil the tomatoes for 1 to 2 minutes.
  17. 17Boil the tomatoes for 1 to 2 minutes.
  18. 18Boil the tomatoes for 1 to 2 minutes.
  19. 19Submerge the boiled tomatoes into ice water.
  20. 20Submerge the boiled tomatoes into ice water.
  21. 21Submerge the boiled tomatoes into ice water.
  22. 22Remove the tomato skin.
  23. 23Remove the tomato skin.
  24. 24Remove the tomato skin.
  25. 25Crush one garlic clove in your molcajete.
  26. 26Crush one garlic clove in your molcajete.
  27. 27Crush one garlic clove in your molcajete.
  28. 28Add in the tomatoes and crush them until there are no big chunks.
  29. 29Add in the tomatoes and crush them until there are no big chunks.
  30. 30Add in the tomatoes and crush them until there are no big chunks.
  31. 31Add in the onions, jalapeños and cilantro.
  32. 32Add in the onions, jalapeños and cilantro.
  33. 33Add in the onions, jalapeños and cilantro.
  34. 34Add in the juice of one lime along with one teaspoon of salt.
  35. 35Add in the juice of one lime along with one teaspoon of salt.
  36. 36Add in the juice of one lime along with one teaspoon of salt.
  37. 37Mix until it's all well combined.
  38. 38Mix until it's all well combined.
  39. 39Mix until it's all well combined.

Ingredients

  • 1 jalapeño
  • 1 jalapeño
  • 1 jalapeño
  • 0.5 small red onion
  • 0.5 small red onion
  • 0.5 small red onion
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 1 pound tomatoes
  • 1 pound tomatoes
  • 1 pound tomatoes
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 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