Friday, November 1, 2019

Salsa Roja (Emergency Salsa!)

Salsa Roja or Emergency Salsa is a great go-to recipe when one runs out of fresh tomatoes or when they are out of season. Can you imagine that we do not have any fresh tomatoes sometimes? This salsa tastes just like the cooked salsa roja that one encounters in some Mexican restuarants. Serve this salsa just like you would the fresh Salsa I or II, with chips or meals.

Years ago, out of sheer necessity for some lively accompaniment, I used a can of tomatoes to make salsa! It turned out so well that it has become a keeper for those times when fresh tomatoes are all used up in salads or sandwiches or someone forgot to check the list :-).

About 2 cups


1 (15 oz) can Organic Diced Tomatoes
1/2 medium Red Onion, finely chopped
1 clove Garlic (optional)
1 Jalapeño Chile, cored and minced
1 small bunch fresh Cilantro/Coriander, finely chopped
1 Lime/Lemon, juiced
Salt and Pepper to taste


Place half of all the veggies - half the tomatoes, garlic clove if using, half the onion, and the Jalapeño - in a blender and pulse until finely chopped.

Add the rest of the veggies and pulse once or twice just until combined. Add salt and pepper, cilantro, and some lime juice; pulse once or twice. Taste and adjust the seasonings and lime juice.

Tip into a container and serve or chill in the fridge until needed.


Serve with your favorite meals, baked potatoes, chips, beans, etc. 


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