RED TOMATO SALSA

by V & V Supremo Foods, Inc.

5.00

20 Min

1 cup

Servings

ingredients

Red Tomato Salsa or salsa roja is a vital part of an authentic Mexican meal. Try our version of this homemade classic for all of your favorite dishes from V&V Supremo®.

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Ingredients

2 dried morita peppers

2 dried morita peppers
½ lb.

Roma tomato

½ lb. Roma tomato
¼

medium white onion

¼ medium white onion
2

cloves garlic

2 cloves garlic
½ tsp.

kosher salt

½ tsp. kosher salt
⅛ tsp.

ground black pepper

⅛ tsp. ground black pepper
½ tsp.

vegetable oil

½ tsp. vegetable oil

5 Steps to complete

1

Preheat a skillet or comal for 2 minutes over medium heat. Toast morita peppers for 1 minute on each side or until peppers begin to soften and char slightly. Remove from heat. When peppers are cool enough to handle, remove stems and seeds.
2

In a saucepan; combine toasted peppers, tomato, onion, and garlic. Add enough water to cover. Bring to a boil over medium high heat and cook for 5 to 6 minutes. Drain vegetables and reserve ½ cup cooking liquid.
3

Transfer boiled vegetables to a blender. Add salt, pepper, and blend for 30 seconds to 1 minute or to desired consistency. If salsa is too thick to blend, add some of the reserved cooking liquid.
4

Heat oil in a saucepan for 1 minute over medium heat. Add salsa and simmer for 2 to 3 minutes or until sauce has thickened slightly.
5

Serve Red Salsa warm or chilled with all of your favorite dishes and enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

20 Min
Ingredients :

7

INGREDIENTS:

2 dried morita peppers
½ lb. Roma tomato
¼ medium white onion
2 cloves garlic
½ tsp. kosher salt
⅛ tsp. ground black pepper
½ tsp. vegetable oil

DIRECTIONS:

1. Preheat a skillet or comal for 2 minutes over medium heat. Toast morita peppers for 1 minute on each side or until peppers begin to soften and char slightly. Remove from heat. When peppers are cool enough to handle, remove stems and seeds.
2. In a saucepan; combine toasted peppers, tomato, onion, and garlic. Add enough water to cover. Bring to a boil over medium high heat and cook for 5 to 6 minutes. Drain vegetables and reserve ½ cup cooking liquid.
3. Transfer boiled vegetables to a blender. Add salt, pepper, and blend for 30 seconds to 1 minute or to desired consistency. If salsa is too thick to blend, add some of the reserved cooking liquid.
4. Heat oil in a saucepan for 1 minute over medium heat. Add salsa and simmer for 2 to 3 minutes or until sauce has thickened slightly.
5. Serve Red Salsa warm or chilled with all of your favorite dishes and enjoy!

RED TOMATO SALSA

Notes: