Salsa Roja Taquera

10 mins
Serves 1
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Directions

  1. 1Stem your jalapenos.
  2. 2Take your knife and get big chunks out of each jalapeno.
  3. 3Combine tomatoes, jalapeños, onion, and water in a pot.
  4. 4Cover and cook over medium heat until everything's tender.
  5. 5Make sure to stir your tomatoes as they're cooking.
  6. 6After about 10 minutes of cooking, remove from heat and let these rest at room temp to cool a little bit.
  7. 7Transfer to a blender.
  8. 8Add some garlic, some kosher salt, some white vinegar, and a little bit of chicken powder to the blender.
  9. 9Blend until smooth, but do not overdo it.
  10. 10Add more vinegar or salt if needed.

Ingredients

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

Equipment

potblender

Tips

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