Salsa roja
I never buy salsa roja from the shops as it's super simple and quick to make at home and it tastes so much better! Try to find ripe, good quality tomatoes – it'll really pay off. This dip is perfect for nachos or quesadillas, and is even great as a burger topping.
For this recipe you will need a blender.
Ingredients
- 5 ripe beef tomatoes
- 3 garlic cloves
- pinch salt
- 3 jalapeno chilli peppers, finely chopped
- ½ onion, finely chopped
- 2 tbsp olive oil
- 2 limes, juice only
- large handful coriander, chopped
Method
Blend the tomatoes, garlic and salt together until smooth. Transfer to a saucepan along with the jalapenos and onion.
Cook over a medium heat for 10–15 minutes.
Pour into a bowl and set aside to cool to room temperature.
When ready to serve, finish with fresh lime juice and chopped coriander.
Recipe Tips
Leftovers can be stored in the fridge in an airtight container, for up to five days.
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