"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Salsa Roja Recipe

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This recipe for Salsa Roja, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Keri Young

Category:
Category:

Ingredients:  
Ingredients:  
1 (28-oz.) can whole tomatoes, drained (in Spain - 780 g tomate pelado entero)
3 jalapeņo peppers, seeded and coarsely chopped
1/3 c. coarsely chopped onion
1/4 c. loosely packed fresh cilantro leaves
1 garlic clove, minced
1/2 tsp. salt
juice of 1/2 a lime (optional)

Directions:
Directions:
Pulse all ingredients in a blender or food processor 5 to 6 times or just until chopped and combine. Store in an airtight container in refrigerator.

 

 

 

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