Salsa Roja Martajada ~ Chunky Red Salsa

Chunky Red Salsa H#1

There is nothing like freshly made salsa. It’s bright, flavorful, deep, and delicious. But, do you know what the best part about  homemade salsa is? It is super easy to whip up and can be made using the simplest of kitchen utensils/appliances.

Chunky Red Salsa V#1

Gather up some fresh tomatoes, serrano peppers, and garlic. Roast these babies on a griddle over medium heat. Roasting brings out such amazing flavors in vegetables. I don’t peel off the skin after grilling because I love to see the little flecks of black in the salsa from the charred skins. I think it adds another dimension of flavor. Once you have roasted the vegetables, you are practically done. All that is left is pulsing the salsa together with other ingredients in the blender. Make it as smooth or chunky as you would like. Personally, I like to feel the small chunks of tomato in this salsa.

Chunky Red Salsa V#4

Then, pour the salsa in a dish and enjoy! You could take this to a cookout, football game, party or you could serve it over tacos, eggs, or quesadillas. It is extremely versatile and a favorite of everyone. You will never return to jarred salsa!

Salsa Roja Martajada

Click here for printable recipe.  

Chunky Red Salsa  (Makes about 3 cups)

6 medium plum tomatoes

2 whole serrano peppers, stems removed

2 pieces white onion

1 garlic clove

Handful of cilantro

1 tsp kosher salt

→Cut tomatoes and serrano peppers in half lengthwise. Place tomatoes, serranos, and garlic clove on griddle or comal over medium heat. Roast until skins are blackened and vegetables are soft.

→Place onion, garlic, and one tomato in blender. Pulse until finely chopped. Add peppers and half of the cilantro. Pulse until combined. You will have a greenish looking paste at this point.

→Add remaining tomatoes and salt and pulse 4 times to achieve a chunky salsa. Add the cilantro and pulse an additional 2 times to incorporate it.

NOTES:

  • I only add a very small amount of onion because I don’t want it to overpower the flavor of the tomatoes.
  • You want the salsa to be chunky. So, try not to overmix it in the blender.
  • I would suggest making this salsa the same day you would like to serve it. However, it will keep in the refrigerator for an additional 3-5 days.
  • This salsa is great for eating with chips or serving with tacos.

Recipe Source: Adapted Hugo Ortega’s Street Food of Mexico.  

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2 thoughts on “Salsa Roja Martajada ~ Chunky Red Salsa

  1. Nicole says:

    Thanks, Lola! I think you could probably can this salsa, too (although I haven’t tried it yet). I guess I’m always thinking about preserving the flavors of summer since it is such a short season here.

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