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Salsa Roja (Mexican Tomato and Serrano Chile Salsa with Onions)

mexican-salsarojaVersatile salsa roja recipe that is really easy to prepare. Made with plum tomatoes, white onion, serrano chile, cilantro and garlic. Great with chilaquiles, eggs, beef and chicken.

5 Roma plum tomatoes
1 white onion
12 stalks cilantro
2 serrano chiles
2 cloves garlic
1 tsp. sea salt
2 Tbsp. cooking oil
4 cups water

Cut the onion in quarters. Cut the tomatoes in half. Cut the stems off the chiles. Peel the garlic. Add all of the ingredients except the cilantro and sea salt to a pot. Pour just enough water in to almost cover the ingredients (about 4 cups). Bring the water to a boil and then reduce to low. Simmer 20 minutes.

Blend all of the ingredients including the cilantro with the cooking water (blend in 2 batches).

Heat 2 Tbsp. of cooking oil in the same pot over medium heat. Pour the blended salsa into the hot oil. Reduce the heat and simmer for 20 minutes.

Adjust the sea salt to taste.

Makes 8 servings.

Cook's Notes:

  • With 2 serrano chiles the salsa is medium hot. Reduce the quantity of chiles to 1 if you prefer a mild salsa or increase the quantity to 3 if you prefer a very hot salsa. You don't need to remove the seeds and veins from the chiles.
  • Storage: This salsa freezes very well. Divide the salsa into 2 cup batches and pour into freezer bags. The next time you need salsa you will have four ½ cup portions ready to use.