Name: Salsa Roja
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 tbsp olive oil; 1/2 red onion, chopped; 2 cloves garlic, chopped; 4 roma tomatoes, chopped; 2 dried pasillas or chile california or ancho, torn into about 1 inch pieces and deseeded; 1 hot chile, chopped (optional); 2 tbsp tomato paste; 1/2 tsp ground cumin; 1/2 tsp dried Mexican oregano; 1 and 2/3 cup water; 1 and 1/2 tsp kosher salt; 1 tsp sugar; 3 green onions, thinly sliced

Print Recipe

Salsa Roja

Author: Amanda Nicholson

Prep Time 5 mins Cook Time 30 mins Total Time 35 mins

Description

This salsa is one of the favs around the house. It's served warm and you can make it as spicy or mild as you like. There's a good hit of cumin, Mexican oregano, garlic and tomato. The salsa will keep up to a week in the fridge, but good luck with that. It rarely makes it past the night here. However, if you do have left overs, just zap the salsa in microwave till it's warm but not hot.

Instructions

Heat sauce pan over medium heat and add olive oil. Add onion and garlic and sauté till soft, about 5 minutes.

Add all remaining ingredients except green onions and simmer uncovered till tomatoes are very soft, about 25 minutes. Test tomatoes to make sure they are very soft. Put salsa in a blender and blend until pureed.

Taste salsa and adjust salt and/or sugar if needed. Pour into a bowl and stir in green onions. Serve immediately.

Salsa Roja

Salsa Roja

Description

Ingredients

Instructions

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