John Myers
Salsa Roja Picante
The perfect salsa roja picante recipe with a picture and simple step-by-step instructions.
- 1 small Onion
- 2 bigger Garlic cloves
- 4 tbsp Sunflower oil
- 400 g Tomatoes cut into pieces a.d. Can
- 1 small glass Jalapeños (drained weight 160 g)
- 1 tsp Salt
- 1,5 tbsp Sugar
- 1 easily gehl. tsp Chili powder
- 1 tsp Ground cumin
- 1 tbsp Dried oregano
- Peel the onion and garlic, dice very finely and then finely chop. Pour the jalapeños through a sieve, drain them a little and cut them into small pieces.
- Sweat the onions and garlic in the oil until translucent. Deglaze with the canned tomatoes, stir in all the spices, add the jalapeños and let everything simmer gently over a mild heat for approx. 10-15 minutes. If you want it to be more liquid, then only 10 minutes. Then pour into a bowl and let it cool down.
- This salsa goes well with meat and fish, but especially with grilled Mexican style.
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