Mexican Red Table Salsa, Salsa Roja de Mesa
By
Juliann Esquivel
@Juliann
3
This salsa dates back to my great grandmother's time I am sure even further back. This sauce has been passed down for generations. It is timeless and delicious. I have tweaked a little but basically it is the same nothing has been omitted. It's always been on my table next to the salt and pepper. Enjoy
Rating:
★★★★★ 20 votes
Comments:
Serves:
a bunch
Prep:
10 Min
Cook:
5 Min
Method:
Microwave
Blue Ribbon Recipe
Notes from the Test Kitchen:
A Club favorite, this salsa really adds something special to your Mexican fiestas... or to your every day!
A Club favorite, this salsa really adds something special to your Mexican fiestas... or to your every day!
Ingredients
- 1 large
- can hunt's peeled whole tomatoes 28 ounce can
- 2 medium
- jalapenos sliced in pieces, seeds and all. remove stalk and discard.
- 1 medium
- sweet onion peeled and cut into fourths
- 1 large
- handful of fresh cilantro leaves and stalks
- 4 large
- cloves of fresh garlic peeled
- 1 Tbsp
- dried oregano
- 1 tsp
- ground cumin
- 1 tsp
- salt
- 1/2 tsp
- black pepper
- 1 small
- packet of goya sazon seasoning packet with culantro and achiote
- 1/2 tsp
- goya adobe seasoning
- if you don't like a lot of heat use only one jalapeno. on the other hand if you like the heat you can add more jalapenos or a combination of jalapenos and serranos. optional
How to Make Mexican Red Table Salsa, Salsa Roja de Mesa
- 1Put everything into a large microwavable bowl. Nuke for six minutes. Pour everything into a blender and with short pulses, pulse into small chunks. Do not let blender liquify everything. This salsa should be chunky.
- 2Pour into a salsa bowl and serve with nachos, tortilla chips or with your grilled meats or chicken. Or as a side dish to season your meal. Enjoy. I spred this salsa on my bolillos see my post when making molletes and bolillos.
