Salsa Roja

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…

Software:
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

Hardware:
Food Processor
Large non-reactive bowl
Mixing spoon or spatula

Procedure:
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!

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