Wednesday, February 24, 2010

Salsa Roja

To every good Mexican meal comes the salsa...mostly red salsa. We eat it for every meal everyday. It is a basic need! My Nana would make it by the bunches and to my husband's testament not so hot (as in spicy). She could never make it spicy enough for him. But she would make it, cool it and serve it up in little bowls for us to share. Then it would be stored in the frig in a "recycled" jar, usually an old mayo jar, I use (clean) old jam jars. You wash them in hot water and they are as good as new. Don't knock it until you've tried it.

8 medium ripe tomatoes (cut the ends off)
2 Anaheim chilies
2 Yellow chilies
1 Jalapeno
2 Seranos
4 Green onions
1/2 Bunch of cilantro
1 Garlic clove
Salt to taste

  1. Boil tomatoes, garlic, yellow chilies, serranos, and jalapeno. for about 15 minutes on a hard boil
  2. On your open fire of your stove or broiler or a comal, cook Anaheim chilies until the outside of them are brown and easy to peel off. (set aside when browned)
  3. Dice and cut green onions and cilantro (set aside)
  4. Blend ALL the stuff you boiled together (not the water) Try to peel the skin off the tomatoes if you can. Blend until there are no chunks.
  5. Pour Tomato blend into a bowl, let cool
  6. Peel and dice Anaheim chilies
  7. Once cooled add the green onions, cilantro and Anaheim chilies
  8. Salt to taste
This is a medium spicy recipe, you can add less Serranos or Jalapenos to make it mild.
Here's to some good food!

1 comment:

  1. Tonight Steve made your guac, your salsa and your bisteck picado. One of the best meals I've had in a looong time. Yum!