Salsa Rojo

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Salsa Rojo

Salsa Rojo

Here’s a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican foods—it even works as enchilada sauce.

Serves 6

Prep Time 30 min

Total Time 120 min.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion
  • 2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds tomatoes, diced (about 4 1/2 cups)
  • 1 tablespoon ancho chili powder, or chili powder (see Shopping Tip)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoon lime juice

Cooking Directions

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.

Step 2

Reduce heat to medium. Add tomatoes, chili powder, cumin, salt and cayenne. Cook, stirring occasionally, until the tomatoes have broken down and thickened slightly, 6 to 8 minutes.

Step 3

Carefully transfer the tomato mixture to a food processor or blender. Pulse to make a chunky sauce, or until desired consistency. (Use caution when pureeing hot ingredients.)

Step 4

Let cool to room temperature, about 11/2 hours. Stir in cilantro and lime juice just before serving.


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