Here’s a quick and easy one just in time for your Christmas get-togethers. Today, I made semi-homemade salsa roja, or red salsa for my non-Spanish speaking friends. This came out very very good and very similar to our favorite Mexican restaurant’s salsa. This recipe makes quite a bit of salsa, so it can be halved if you prefer. Here’s the recipe…
1 small red onion – peeled and quartered
3 large cloves of garlic – peeled and germ removed
4 large jalapeños – seeds and veins removed
2 poblano chile peppers – stems removed
Juice of one large lime
1½ Tbsp dried Mexican Oregano
2 Tbsp Rice wine vinegar
1 tsp dried ground cumin
1 small bunch fresh cilantro – stems removed, chopped
2 – 28 oz cans Crushed tomatoes
salt and pepper to taste
Large non-reactive bowl
Mixing spoon or spatula
Add everything EXCEPT cilantro and crushed tomatoes to food processor. Process until it reaches a paste-like consistency. Then, add cilantro and pulse a few times to lightly chop and incorporate into mixture. Do not over-process the cilantro, or it will turn bitter. In a separate large bowl, empty contents of food processor and combine with two cans of crushed tomatoes. Taste for correct seasoning, and salt to taste. This recipe will make a mild salsa, suitable for a wide range of palettes. For more heat try using more jalapeños and/or not removing seeds and veins, or substitute jalapeño peppers for hotter varieties.
I know this isn’t barbecue related, and it doesn’t even utilize any of our rubs, but dang it was good, so I had to post it!