Salsa Rojo – Red Tomato Salsa
About the Recipe
When I was younger I worked at a Mexican restaurant. Ironically it was called US Bar and Grill. But I thought they had the best Mexican food and one of my favorite items was their salsa. It was fresh and bright and full of cilantro flavor.
I've done my best to recreate this salsa with this recipe.
You could easily buy a jarred salsa, but making with from scratch gives you so much more cred when entertaining friends. It's what sets your meals apart from the store-bought ones.
Serve it with chips, or use it on tacos, nachos, or any of your favorite Mexican dishes. It is delicious.
Variations
You can change this recipe up a lot. You can add more cilantro, use less, or use different ingredients. I like the freshness of the tomato and the cilantro. But you may like to add some cumin to give it more of a cantina-style flavor. Or use fire-roasted tomatoes for a fire-roasted tomato salsa. You can even make it a spicy salsa with fire-roasted jalapeno, poblano, or serrano peppers.
Try out other favorite Mexican-inspired recipes.
Equipment Needed
A food processor is the ultimate go-to for this recipe, but you could make it in a blender.
- 1 can Crushed Tomatoes (28oz cans)
- 1 teaspoon Garlic (Minced)
- 1 Bunch Cilantro (Fresh, washed, with stems cut off)
- .5 cups White Onion (Diced)
- 2 teaspoons Lime Juice
- 2 teaspoons Salt (Morton Coarse Kosher Salt)
- 1 teaspoon Black Pepper (Ground)
- 1 teaspoon Cumin (Ground)
- .25 cups Jalapeno Peppers (Pickled and diced)
- .5 cups Fire Roasted Peppers (Diced)
- Tomato Salsa Instructions
Place all the ingredients in a food processor and blend until everything is chopped and blended.
If you don't have a food processor you can use a blender but may need to add a little tomato juice if it is too thick.
You can eat it right away, but you can chill it for a few hours or overnight in an air-tight container. The flavors will bloom.
