We have tried many variations of salsa roja (or table salsa) to try to find the best version for our family to enjoy. Mr. H loves to sit down and eat chips and salsa with a big glass of iced tea! (Check out our cold brew iced tea recipe!)
This salsa roja tastes flavorful and fresh and it’s not too spicy! If you are a fan of spicy, you can definitely tweak it to your liking by adding more peppers!
Salsa Roja
Course: CondimentCuisine: MexicanDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking timeminutes
Yield
~2
Quarts
Cook Mode
Keep the screen of your device on
Ingredients
5 5 roma tomatoes
14.5 ounces 14.5 canned diced tomatoes
1 1 serrano pepper
1 bunch 1 cilantro
1/2 1/2 onion
2 2 chipotle peppers in adobo sauce (canned)
1 teaspoon 1 salt or more to taste
Directions
- Roughly dice the tomatoes and onion.
Chop and deseed serrano pepper. - Place half the tomatoes, half the diced tomatoes and liquid, 1 chipotle pepper and half the onion in the food processor.
Add salt.
Pulse to a liquid puree. - Place the remaining ingredients (tomatoes, canned tomatoes, serrano pepper, cilantro, onion, chipotle pepper) into the food processor.
Pulse and check until desired consistency. - Taste and add more salt if needed.
It makes about 2 quarts. - Enjoy with chips or along with your meal!
Notes
- I have used on the vine tomatoes when I didn’t have roma tomatoes and it worked well too!
- You can use more or less serrano and adobo peppers if you want it to be more spicy or less spicy!
- I HIGHLY recommend using gloves when cutting and deseeding peppers. I had a horrible incident. I cut the peppers, washed my hands well and rubbed my eye 30+ minutes later. Big mistake! I had pain for hours after. Please be careful!
Equipment
Hamilton BeachFood Processor u0026 Vegetable Chopper
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