Red Salsa

Red Salsa

Making your own salsa not only tastes amazing but can show off your cooking skills with your family and friends! I never knew how easy it was to make salsa and now I don't think I can buy it from a jar ever again! 

  • Cooking Method

    Prep Time: 5- 10 mins

    Cook Time: 10-15 mins 

    Cooking Method: Stove and Oven 

    Cooking Temp: Med-High, 400 degrees

  • Ingredients

    • 14 oz of can peeled tomatoes 
    • 8 roma tomatoes 
    • 3 cloves of garlic
    • 1 small purple onion 
    • 1 bunch of cliantro 
    • 1 lime juiced 
    • 1/4 tsp of cummin powder
    • 1 TBS of chicken bouillon paste
    • 2 tsp of salt, if needed add more
    • 1 jalapeno, remove seeds for less heat
    • 1 TBS of olive oil
  • Directions

    1. Start by cutting roma tomatoes into half and placing them into a pot cut side up with just enough water to cover the bottom of the pan. Bring the water to a boil and cook the tomatoes just until the skin can be removed and discarded.  
    2. While tomatoes are simmering dice the onion and garlic. Heat olive oil in a skillet and toss onion and garlic and saute for only a minute or two.  
    3. After tomatoes have been skinned place in a blender with canned whole tomatoes ( I use this to give more color and flavor), jalepeno or serrano pepper ( depending on how hot you want it I only used a jalepeno with no seeds because my kids were eating it), and cilantro. Blend until smooth. 
    4. Add tomato mixture to the onions and garlic in skillet and stir. 
    5. Season with salt and pepper and I use some chicken boullion paste for more flavor but you can leave this out if desired. Add 1/4 tsp cumin and lime juice and stir.
    6. Simmer on the stove for 10 minutes or until thickened.

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