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!
jalapenos sliced in pieces, seeds and all. remove stalk and discard.
sweet onion peeled and cut into fourths
handful of fresh cilantro leaves and stalks
cloves of fresh garlic peeled
packet of goya sazon seasoning packet with culantro and achiote
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
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.
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Categories & Tags for Mexican Red Table Salsa, Salsa Roja de Mesa: