Salsa Roja Recipe

...restaurant-style smooth red salsa is awesome and you totally want some so here's one OF APPROXIMATELY EIGHT BILLION WAYS to make some for your face to eat.

 

1 28 oz. can whole peeled tomatoes with juice

2 Tbsp. olive oil

1/2 medium white onion, diced

2-3 large cloves of garlic, chopped

1 large jalapeno, seeded and chopped

1 tsp. chile pequin, or more to taste

1/2 - 1 tsp. ground cumin, to taste

1/2 tsp. coarsely ground black pepper, or 1/4 tsp. regular grind

1/2 lime, juiced, or about 1/2 tsp. cider vinegar

salt to taste

 

Heat the oil in a pan over low-medium heat Add the onion, jalapeno, and garlic, and sautee for three minutes. Add the chile pequin, cumin seeds, and pepper. Sautee for another 2-3 minutes. Remove from heat.

 

Add the sauteed mixture to the chopped tomatoes and puree -- in a blender, food processor, or with an immersion blender -- until smooth. Add any remaining tomato juice, lime juice, and salt. Adjust seasonings and serve with tortilla chips.

 

Notes: 1-Most of these measurements are ballpark; I think I used more oil and less pepper, but whatever, I was winging it. Everything is to taste. 2-You can add a few pinches of dried oregano or epazote if you want to. 3-You can also roast some or most of the ingredients for added deliciousness -- the jalapeno, for example, would be great roasted -- if you're feeling energetic.

Done