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fresh mexican restaurant salsa roja (red salsa)

(1 rating)
Recipe by
Family Favorites
Not Far From Green Bay, WI

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! My Recipe My Photos

(1 rating)
yield 10 -15
prep time 5 Min
method Food Processor

Ingredients For fresh mexican restaurant salsa roja (red salsa)

  • 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)

  • My Photo
    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.
  • My Photo
    2
    Serve with freshly made, warm tortilla chips and of course, a Corona with a lime wedge! =)
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