Salsa Roja Mexicana
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
4-5 cups
ingredients
- 6 large tomatoes, red and ripe
- 2 -4 serrano peppers, depending on how spicy you like it
- 3 garlic cloves, peeled and chopped
- 3 tablespoons chicken bouillon
- 1⁄3 cup water (preferably the cooking liquid)
- 1⁄4 onion, roughly chopped
- 2 tablespoons olive oil
directions
- Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil.
- Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.
- Drain, but reserve 1/3 cup of the cooking liquid.
- Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender.
- Add garlic; blend until the garlic is finely dispersed throughout the liquid.
- Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture.
- Heat the olive oil in the bottom of a sauce pan.
- Add the chopped onion and saute a couple of minutes.
- Add the sauce from the blender.
- Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes.
- Taste, and add salt if necessary.
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Reviews
RECIPE SUBMITTED BY
PanNan
Needville, Texas