Salsa Roja Mexicana

Recipe by PanNan
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READY IN: 25mins
YIELD: 4-5 cups
UNITS: US

INGREDIENTS

Nutrition
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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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