Mexican Red Table Salsa, Salsa Roja de Mesa

★★★★★ 21 Reviews
Juliann avatar
By Juliann Esquivel
from Florida City, FL

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!

— The Test Kitchen @kitchencrew
serves a bunch
prep time 10 Min
cook time 5 Min
method Microwave

Ingredients

  • 1 lg
    can hunt's peeled whole tomatoes 28 ounce can
  • 2 md
    jalapenos sliced in pieces, seeds and all. remove stalk and discard.
  • 1 md
    sweet onion peeled and cut into fourths
  • 1 lg
    handful of fresh cilantro leaves and stalks
  • 4 lg
    cloves of fresh garlic peeled
  • 1 Tbsp
    dried oregano
  • 1 tsp
    ground cumin
  • 1 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1 sm
    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
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How To Make

  • 1
    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.
  • 2
    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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