Receta: Salsa Roja

I know, I didn't think I'd get to this either, but it's time for another receta (recipe). This is one of my favorite red salsas to make, especially during football season. There's just something about chips and freshly made salsa that satisfies that need to munch while you watch your favorite team squirrel away their hopes of winning a game or pounding the other team into oblivion. . . .

Ingredients for Mild Salsa
4 Roma tomatoes
1/4 cup onion
1/4 cup cilantro
2 cloves garlic
La Costeña canned jalapeno slices
salt to taste

I have used a mini chopper in the past, but prefer a blender because it holds more. So I start off with two Roma tomatoes (tops and bottoms cut off) and then I roughly cut them up into smaller pieces.

Two Roma tomatoes

Two Romas, cut into pieces

 Then I cut up onion, cilantro, and garlic.

Onion, rough chop.

Cilantro, rough chop

Garlic, two cloves, rough chop

At this point, I put everything in the blender and decide that I need to add two more Roma tomatoes.

Two more tomatoes; rough cut these too.

This is what it all looks like in the blender:

Salsa ingredients in the blender.

At this point, I add salt. It really is to taste. So I start off with maybe 1/4 teaspoon. But now, it's time to add the jalapenos. I like my salsa mild where I can enjoy the flavors with a little amount of heat, so I use a toddler spoon (no joke) to add the jalapenos and most importantly, some of the juice to my salsa ingredients.

My preferred brand of jalapenos for salsa

jalapeno slices

Salsa, ready to blend.

I know you may be asking why I would choose to use canned jalapenos slices as opposed to fresh jalapenos. Well, for starters, they're already cut up, so I don't run the risk of burning my hands or stinging my eyes while I chop. Additionally the "pickled juice" also helps keep the salsa when it's the refrigerator. (Also, if you want hotter to start with, use Herdez brand. They are hotter.)

Now it's time to blend:

Whirr, whirr in the blender.

Also, I suggest tasting after your first blend to make sure your salt content is OK and also to check for "hot" level. I prefer to use Tostitos Round bite-size chips. These chips are not too salty and provide a nice base for tasting the flavors in the salsa. After a taste test, I decided I need a few more jalapenos.

Adding more jalapenos

Blend in new jalapenos and taste again. That last little bit completes this batch of mild salsa. It is also mild enough for my children to eat it.

Look at all that yummy goodness!

I also have to make a batch for the hubby because he likes his much hotter than I do. So this is what the blender looks like when I make his salsa (more garlic, more onion, and the rest of the can of jalapenos and all the juice was used).

DH's salsa, ready to blend.

Whirr, whirr in the blender

DH's salsa . . . notice more green

He prefers Julio's Mexican Tortilla chips with his salsa. Let me know if you try this recipe or if you have any tips for when you make your own salsa.

¡Hasta la proxíma vez!