Quick Easy Salsa Roja Recipes

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QUICK & EASY SALSA ROJA



Quick & Easy Salsa Roja image

Make and share this Quick & Easy Salsa Roja recipe from Food.com.

Provided by Leonas

Categories     Vegetable

Time 10m

Yield 4 Cups

Number Of Ingredients 11

1 (14 ounce) can Ro-Tel tomatoes, with juice (Tomatoes with Green chiles)
1 (14 ounce) can canned diced tomatoes with juice
1/4 cup yellow onion, minced fine
1/2 large jalapeno pepper, deveined
1 small serrano chilies or 1 medium serrano chili, deveined, minced fine
3 -4 garlic cloves
1 lime, juice of, fresh
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1/2 teaspoon salt
1/3 tablespoon sugar

Steps:

  • Place onions, jalapeno chile, and garlic into food processor. Pulse several times, until chopped fine.
  • Place tomatoes into food processor.
  • Place chopped cilantro, lime juice, salt, and sugar into food processor.
  • Mince Serrano chile very fine, then saute for a few minutes, until soft, in olive oil. Place inside food processor, oil and all.
  • Pulse all ingredients together until as smooth or chunky as you like. Taste, add salt if desired, serve with tortilla chips.

Nutrition Facts : Calories 85.6, Fat 3.7, SaturatedFat 0.5, Sodium 905.3, Carbohydrate 13.7, Fiber 1.7, Sugar 5.5, Protein 1.8

EASY SALSA ROJA



Easy Salsa Roja image

This is like the salsa that you get when you have salsa and chips at an authentic Mexican restaurant.

Provided by phatlosz

Categories     Sauces

Time 15m

Yield 4 Cups, 12 serving(s)

Number Of Ingredients 9

1 (28 ounce) can crushed tomatoes
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 pickled jalapeno pepper
1 tablespoon pickled jalapeno pepper juice
3 tablespoons cilantro
1 1/2 tablespoons white vinegar
1 tablespoon lime juice
1/8 cup onion, chopped

Steps:

  • Place all the ingredients into a blender. Blend well so onions are cut up finely and all ingredients are mixed together well.
  • I have found to determine if the salsa is "perfect", it is better to taste it with a tortilla chip rather than with the sauce alone. Sometimes it is perfect the way the recipe is, other times I'll add more of the jalapenos, cilantro, vinegar, lime or salt depending on taste.
  • Let the salsa the set over night for best flavor. You can eat it after about an hour in the fridge, but over night is best.
  • This is one of those recipes you'll make a few times and modify to make your own perfect blend of salsa.

Nutrition Facts : Calories 19.1, Fat 0.1, Sodium 269.6, Carbohydrate 4.5, Fiber 1, Sugar 2.6, Protein 0.6

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