Salsa Roja

From Salsa Roja

Salsa Roja

Ingredients

  • 1/2 tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 jalapeno pepper, diced
  • 2 cloves garlic, minced
  • 1 28 oz can diced tomatoes OR two cups fresh tomatoes*
  • 2 chipotle peppers in adobo sauce
  • 1 tbsp ground cumin
  • 1 tbsp fresh lime juice
  • 1/4 cup cilantro, chopped
  • salt and pepper to taste

Preparation

In a saucepan, heat oil over medium heat. Add onions and cook 4-5 minutes until tender. Add peppers and garlic and cook another 5 minutes. In a blender, blend tomatoes and chipotle peppers until smooth. Add tomato mixture to the saucepan and simmer 10-12 minutes until vegetables are tender. Add lime juice, cilantro and cumin, and season to taste with salt and pepper. Remove from heat and allow to cool to room temperature. Store in a jar in the fridge for up to 2 weeks.

*If you have fresh, ripe, in-season tomatoes in the summer, feel free to use them instead of canned, in fact it will probably be more delicious! To prepare fresh tomatoes, bring a large pot of water to a boil and drop the tomatoes into it for 10 seconds each, then remove with a slotted spoon and cool. The skin will come easily off. Then you can just blend the tomatoes as above.

Use canned when tomatoes are not in season, the canned tomatoes are picked ripe so will be better than the tomatoes you get in the winter. Just watch the salt content when using canned.

Printable Recipe

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Trackbacks/Pingbacks

  1. Huevos Rancheros | Soph n' Stuff - April 7, 2013

    […] Salsa Roja […]

  2. Salsa roja | Soph n' Stuff - April 7, 2013

    […] Salsa Roja […]

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