Salsa Roja Recipe (Red Salsa)

Salsa Roja Recipe – 20 minutes cooking time

Forget the nasty can and jar stuff at the supermarket – this quick and delicious salsa recipe is versatile and a staple of Mexican cooking.

INGREDIENTS

• 5 tomatoes loosely chopped
• 1/2 onion loosely chopped
• 1 jalepeno loosely chooped. Seeds in for hot. Remove for less heat.
• Salt/Peppar to season
• 2 tablespoons olive oil

How to make

Heat oven to 180c and chop tomatoes, onion and jalepeno loosely. This will all be blended later so don’t worry to much about this – just 3-5cm chucks that will cook through nicely.

Put baking paper and olive oil into a baking tin of tray and cook for 15-20 minutes. Some burnt and charcoal bit are fine and add to the flavour. Remove from oven and blend leaving some texture in the salsa. Tip: Place the jalepeno on a naked flame prior to cooking to release the oils and turn up the heat.

Refrigerate and enjoy on tacos, totopos (corn chips) or even as a salsa on eggs!