I love Salsa Roja, this spicy red salsa is easy and cheap to make and it goes great with so many things from tacos to potato pancakes to quesadillas.
My mom’s side of the family are all spice lovers, the hotter the better in their eyes. I’ve seen them especially the women, eat salsa so spicy their eyes water, their nose runs, their ears ring and they won’t stop eating it. It absolutely blows my mind.
I, on the other hand, am more like my dad’s side of the family. I don’t like my salsa super spicy. I don’t handle spice well but enjoy it to a certain degree. This recipe on a 1-10 spice scale is about a 6 or 7. It’s just hot enough that I can eat it and still enjoy the taste without any…shall we say “side effects”.
For a more mild sauce simply omit the piquin chiles (refered to a piquin or rat’s tail peppers) and only use the serrano peppers.
Salsa Roja Recipe Instructions.
Wash tomatoes, tomatillo, serrano peppers and set aside a quarter of an onion and a garlic clove for later.
Place tomatoes, tomatillo and all the peppers into a pot and fill with just enough water to cover.
Boil until veggies lighten in color then reserve about 1 cup of water. Place veggies, garlic clove, onion and 3 oz of reserved water into blender.
Blend thoroughly and season with salt to taste.
Salsa Roja
A spicy salsa made with Serrano and Piquin peppers perfect of dipping and drizzling over food.
Ingredients
-2 roma tomatoes-1 tomatillo
-1 garlic clove
-1/4 white onion
-2 serrano peppers
-3 piquin peppers (also called bird’s beak and rat’s tail peppers)
Directions
- Place tomatoes, tomatillo and all the peppers into a pot and fill with just enough water to cover.
- Boil vegetables until they change in color.
- Reserve 1 cup of water then drain pot.
- Add boiled veggies, onion and garlic to blender. 5.Blend thoroughly and season with salt to taste.
