Chef Angie’s Salsa Roja (Mexico)
Recipe courtesy of Angie and the League of Kitchens
No Mexican table is complete without some sort of salsa to accompany all the other dishes. There is no one way to make salsa, either. They come hot, cold, cooked, raw, blended, chunky, spicy, mild… just about every way imaginable. Angie likes this spicy blended red salsa to serve alongside many of her amazing dishes.
9 ounces plum tomatoes 2 large or 4 to 6 small)
3 large jalapeño chiles, stem trimmed
1 teaspoon fine Himalayan pink salt
Bring a medium saucepan of water to a boil over high heat. Add the tomatoes and jalapeños and boil until they are soft, the tomato skins crack, and the chiles pale in color, about15 minutes. Drain. Cool, and then puree in a blender with the salt on medium-high speed until mostly smooth. Can serve warm or cold.
Makes about 1 1/2 cups
Prep: 10 minutes
Cook: 20 minutes