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Salsa Roja

June 20, 2013

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We were blessed with neighbors who share. When they brought over some tomatoes from their garden, we made salsa roja. This recipe is so good because roasting brings out so much more flavor. I would say this salsa is very mild. I would add a couple more peppers next time.

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Salsa Roja

Salsa Roja

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  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Category: Appetizers
  • Cuisine: Mexican
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Ingredients

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  • 8–10 roma tomatoes
  • 2 jalapeño peppers
  • 1/2 yellow onion
  • 5 cloves of garlic
  • 1 tsp. salt
  • 1 bunch of cilantro

Instructions

  1. Cut tomatoes and onion in half and place on a baking sheet cut side up.
  2. Place garlic and peppers whole on the baking sheet.
  3. Roast everything together at 400 degrees for about 30 minutes.
  4. Blend in the food processor with cilantro until almost smooth.

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Filed Under: Appetizers, Dips, Healthy

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Comments

  1. michael says

    January 25, 2014 at 1:18 pm

    Your recipe looks really good, I printed your post and will give this a try. I love salsa, the hotter the better so I will add 1/2 habanero pepper. 🙂

    Reply
    • Julie says

      January 25, 2014 at 2:16 pm

      Thanks, hope you enjoy!

      Reply
  2. Sam S says

    February 11, 2016 at 4:58 am

    Every time I put tomatoes in the food processor they turn so foamy, any tips?
    I really enjoy your blog.
    -Sam

    Reply
    • Julie says

      February 11, 2016 at 10:09 am

      Hi Sam, Thank you for reading along! I have noticed a little bit of “bubbling” but not really foam. I have read that the more insoluble fiber that a fruit or veggie contains, the more it will foam, and also that high power blenders foam less than regular blenders. One article suggested holding back the foam with a spoon while pouring from the blender. Hope this helps a little!

      Reply
      • Sam S says

        February 14, 2016 at 11:55 am

        Thanks for your reply. I do find that canned tomatoes are more bubbly versus fresh tomatoes becoming more foamy, so I’d say there’s something to your theory about fiber! Keep those healthy recipes coming!
        -Sam

        Reply

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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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