Fresh Mexican Restaurant Salsa Roja (Red Salsa)

3
Family Favorites

By
@Quinnn

Ok, I'll admit it. I'm a salsa snob. There. I said it. I just can't bring myself to eat the tired, old salsa that comes in a jar. With fresh salsa, you get little hints and flashes of citrusy lime, fresh garden cilantro, garlic, sweet onion and tomato. This table salsa has a lighter picante texture, not big & chunky.

If you have 5 minutes and about $1.75, you can make the same salsa served in many Mexican restaurants. Once you taste freshly made restaurant-style salsa, I promise that you will walk right by that jar on the grocery shelf! Give it a try!








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Rating:

★★★★★ 1 vote

Comments:
Serves:
10-15
Prep:
5 Min
Method:
Food Processor

Ingredients

  • 2
    14 oz. cans diced tomatoes with juice (can drain if you want it thicker)
  • 3
    cloves of garlic
  • 1/2
    large onion, chopped
  • 1/2-1
    fresh jalapeno, seeded (start with 1/2 and work up)
  • large
    handful fresh cilantro leaves, large stems removed
  • 1/2
    tb. lime juice
  • 2
    tsp. paprika
  • ·
    salt and freshly cracked pepper to taste at end
  • 1
    large fresh tomato, finely chopped. pulp and seeds removed (add at very end)

How to Make Fresh Mexican Restaurant Salsa Roja (Red Salsa)

Step-by-Step

  1. Add all ingredients into bowl of food processor except fresh tomato. Pulse until desired consistency is reached. Season with salt and freshly ground pepper. Stir in finely chopped tomato.
  2. Serve with freshly made, warm tortilla chips and of course, a Corona with a lime wedge! =)

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