This recipe is for a Salsa Roja, kind of like what I've had at taquerias in California. It is revesere-engineered from tasting other salsas and designed to be made using amounts of ingridients easily acquired at grocery stores in the U.S.A.
Some of the ingrideints vary by what I can find, so try out your own flavors. Consider this mostly a guide for ratios
- (1) 28oz Whole Peeled Tomatoes (Ideally no salt to control flavor)
- (1-3) Jalapenos
- (1) Yellow or Sweet Onion
- (1) Bunch of cilantro
- (1-3) Garlic cloves
- (1/4) Tsp Paprika (smoked or regular)
- (1/4) Tsp spicy chili powder (cayenne, american chili poweder, etc)
- (1) Whole dried chili (Guajillo, Hatch, etc.)
- (1/4 - 1) Tsp salt (to taste)
- (1/8) Cup white vinegar
- (1/8) Cup lemon juice
- (1/8-1/4) Cup Water
- Remove inedible parts from vegetables
(I remove the tops from peppers and dried chilis, as well as the dry skils and roots of the onion)
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Wash veggies
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Put everything in a blender
(I rinse out the tomato can with water to get all the residual juice, this is where the water ingridient comes from in the recipe)
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Blend until you reach desired consistency
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Jar and refridgerate. Lasts about 2-3 weeks before it tastes funky