There’s nothing like a traditional home-made Salsa roja, a classic Mexican salsa you’ll always find on the table in any Mexican house, any restaurant, any taquería, you name it. The degree of their spiciness varies depending on the type of chili that is added, and on the family recipe that was handed down for generations. It’s an absolute ‘must try’ in my opinion!
Super simple for a starter let’s go with a classic recipe! I may go for some more elaborate versions in the near future, after consulting with my queridos amigos 😉
- 6 plum or heirloom tomatoes
- 2 jalapeño peppers (1 if you prefer less spicy salsa)
- 1/2 cup freshly chopped coriander
- 2 garlic cloves
- salt to taste
- Wash the tomatoes and cut them in quarters.
- Cook them with a bit of water in a pan or pot so they release their juice. Add just enough water so they don’t stick to the bottom of the pan or pot, not more.
- Now add the garlic cloves (unpeeled), the jalapeño peppers, and some salt and cook for about 5 minutes with the tomatoes.
- Remove from the heat and allow to cool down a bit before fishing out the garlic cloves, removing their skin, and grounding the entire mix either classically in a mortar with a pestle, or more ‘modernised’ in a food processor or blender. I don’t have a mortar large enough to contain the quantity so always use a food processor to whizz it all up.
- Optional step: Strain the salsa through a sieve to remove any seeds or tomato skin, if you wish.
- Now you can mix in the finely chopped coriander and some more salt to taste, and serve this salsa either still warm, or chilled down after about 30-60 minutes in a fridge.
This salsa is fabulous with any veggie dish! On a toastie, a spoonful in a salad dressing, on rice, on a sandwich or in a sandwich wrap – the options to spice up your dishes is endless!
¡que aproveche! 🙂
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