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
Blue Ribbon Recipe
A Club favorite, this salsa really adds something special to your Mexican fiestas... or to your every day!
Rating:
★★★★★ 21 votes5
Comments:
Serves:
a bunch
Prep:
10 Min
Cook:
5 Min
Method:
Microwave
Ingredients
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1 largecan hunt's peeled whole tomatoes 28 ounce can
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2 mediumjalapenos sliced in pieces, seeds and all. remove stalk and discard.
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1 mediumsweet onion peeled and cut into fourths
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1 largehandful of fresh cilantro leaves and stalks
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4 largecloves of fresh garlic peeled
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1 Tbspdried oregano
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1 tspground cumin
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1 tspsalt
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1/2 tspblack pepper
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1 smallpacket of goya sazon seasoning packet with culantro and achiote
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1/2 tspgoya adobe seasoning
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·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
- Put 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.
- Pour 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.
