Salsa Roja Recipe - Mexican Red Table Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
20
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Calories
23 kcal
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Course
Main Course
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Cuisine
Mexican
Salsa Roja Recipe - Mexican Red Table Sauce
Description
This Salsa Roja recipe uses 2 pounds of chopped tomatoes, small white onion, jalapeño peppers (with the option to substitute serrano for more heat), garlic, cilantro, and fresh lime juice. The ingredients are processed into a smooth blend before being sauteed briefly in olive oil to develop flavor through searing.
Cumin adds a warm, earthy note though it is optional and is not typical in traditional versions. The sauce simmers for 15 to 20 minutes to meld the flavors and slightly thicken. Salt is adjusted at the end to balance taste.
The finished salsa presents a mild heat level, which can be intensified by choosing serrano peppers. It can be served directly from a squeeze bottle or bowl as a complement to tacos, grilled meats, or as a dip. It stores well for a week or longer in the refrigerator and freezes cleanly to preserve freshness. Adding more lime or vinegar can increase preservation time through higher acidity.
Ingredients
- 2 pounds tomato chopped
- 1 onion chopped, small, white
- 2 jalapeno pepper chopped - use Serrano peppers for a bit more heat!
- 2 cloves garlic chopped
- ¼ cup cilantro chopped
- lime juice from half lime
- 2 tablespoons olive oil
- ¼ teaspoon cumin (optional, not traditional, more Tex-Mex)
- salt to taste
Instructions
- Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
- Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
- Add cumin and bit of salt.
- Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
- Season with salt if needed and stir.
- Cool and refrigerate until ready to use.
- Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!
Notes
- This recipe makes about 3 cups of salsa with mild heat; serrano peppers increase spiciness.
- Salsa can be refrigerated for up to 2 weeks or frozen for longer storage.
- Increasing acidity by adding more lime juice or vinegar helps extend shelf life.
- Serve salsa from a squeeze bottle for an authentic Mexican restaurant presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Calories | 23kcal | 1% |
| Carbohydrates | 2g | 1% |
| Fat | 1g | 2% |
| Sodium | 2mg | 0% |
| Potassium | 119mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 8.4mg | 9% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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