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Salsa Roja

by on July 11, 2011 in Appetizers, Salsas July 11, 2011 AppetizersSalsas
See post on sliceofsouthern’s site!
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A super simple basic salsa with great flavor punch!

Ingredients

  • 28 ounces, weight Can Of Whole Or Diced Tomatoes
  • ½ whole Yellow Onion
  • 2 cloves Garlic
  • 1  Jalapeno, Chopped (add Less For A Milder Taste, Remove Membranes And Seeds As Well For Less Heat)
  • ¼ bunches Cilantro – Roughly 1 Good Sized Handful
  • ½  Fresh Lime, Juiced
  • ½ teaspoons Kosher Salt
  • 1 pinch Sugar
  • ½ teaspoons Cumin

Preparation

Add all ingredients to a 10-cup capacity food processor. Pulse until you get your desired consistency. Taste and adjust seasoning as desired. Place in a large container and chill to blend flavors. When serving, bring to room temperature if desired. Leftovers can be stored in the refrigerator up to three days.

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2 Reviews

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Lisa on 7.13.2011

Great salsa but a little mild for my taste. I added an extra jalapeno and it was perfect.

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mo2boyz on 7.12.2011

Very good recipe and easy to make. My family loved it. Thanks for sharing.

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