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Salsa Roja Recipe

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This recipe for Salsa Roja, by , is from Rhonda and Lorne's Dia de los Muertos Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rhonda Hemstreet

Category:
Category:
 


Ingredients:  
Ingredients:  
8 Roma tomatoes
6 serrano chili peppers, stems removed
1 small onion, peeled and chopped
3 cloves garlic, peeled
2 limes, juiced
1 tsp salt
1 bunch cilantro, stemmed and finely chopped

Directions:
Directions:
On an ungreased skillet over high heat, arrange tomatoes and serrano peppers in a single layer. Sear, turning occasionally on all sides, for about 5 to 8 or until softened and lightly charred. Remove from heat.
In a blender, combine tomatoes, serrano peppers, onions, garlic, lime juice, and salt. Pulse to process to desired consistency. Add cilantro and stir to combine.
Let sit for about 1 hour to allow flavors to meld.
 

Salsa Verde


Ingredients:  
Ingredients:  
1 pound tomatillos, husked
3 jalapenos, stemmed
1 small onion, peeled and chopped
3 cloves garlic, peeled
1/2 bunch cilantro, stemmed
2 limes, juiced
1 tsp salt

Directions:
Directions:
In a saucepan, combine tomatillos, jalapenos and enough water to cover. Bring to a boil for about 5 to 8 minutes or until softened. With a slotted spoon, remove from.
In a blender, combine tomatillos, chili peppers, onions, garlic, cilantro, lime juice, and salt. Pulse a few times until blended to process to desired consistency.
Refrigerate for at least one hour to allow flavors to meld.

 

 

 

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