There are various kinds of salsa in the Mexican cuisine. However, the most popular and commonly found salsa in any Mexican restaurant and household is Salsa Roja. It is made with all the fresh ingredients and often served with tortilla chips as an appetizer. You can also use this salsa over your nachos or tacos if you like.
How to choose tomatoes for this Salsa recipe?
I personally prefer Roma or Plum tomatoes for this recipe. They work well because of their relative lack of seed and juice, plus they have good amount of flesh. If you can’t find Roma/Plum tomatoes near where you live, use any tomato of your choice. However, if the tomatoes are too watery, deseed them and let them strain over colander to get rid of the excess water. This step is important or else your salsa will become too watery.
Also, regardless of which tomatoes you use, make sure they’re fully ripe for the nice red color of salsa.
Is it necessary to deseed the Jalapeños?
No. If you can handle the heat and like spicy salsa, by all means go ahead and chop your jalapeños without deseeding. I like my salsa medium hot, hence I deseed the jalapeños.
How long does Salsa Roja stay fresh?
In my household, whenever I make Salsa Roja, it is over the very same day. Although, you can store the leftover Salsa in the refrigerator and use it up with in the next couple of days.
To make my life easier, I have been using this BLACK+DECKER electric food chopper since the past four years to make this salsa recipe. (Affiliate link)
You know what goes well with Salsa Roja and Tortilla chips? Mexican Guacamole! Try out the recipe along with the Salsa and you got your complete appetizer ready in less than half hour.
You can connect with me on my page on Instagram.
Salsa Roja
Ingredients
- 3 Large ripe Plum Tomatoes (diced)
- ½ cup Diced Red Onion (you can use any onion of your choice)
- 1/4 cup Cilantro (chopped)
- 1 Clove Garlic
- 2 Jalapeño (deseeded)
- 2 tbsp Extra Virgin Olive oil
- Salt (as per preference)
Instructions
- In a food process, take 3 diced plum tomatoes, 1 garlic clove, 2 jalapeño (deseeded and cut in half) and blend them until everything is diced and has a coarse texture.
- In a saucepan, heat 2 tbsp extra virgin olive oil and then add the course mixture of tomatoes. Let the tomato sauce come to a boil over medium high heat.
- Once the sauce starts boiling, reduce the heat to low and let it simmer for 5-10 mins until the tomatoes develops a deep red color.
- Let the sauce cool down to room temperature, then add ½ cup of diced red onions, salt as per preference, and 1/4th cup of chopped cilantro. Mix everything together.
- Serve with tortilla chips and relish!