Salsa Roja

First on the Menu is my personal favourite "The Salsa Roja". It is used as a condiment in Mexican and South-western cuisine. It is incredibly easy to cook and mostly had with tacos or deep fried wedges of tortillas. I had first had Salsa Roja with a basket of Chicken Momos (Dimsums) in a restaurant in my home town and instantly fell in love. You can also use it to cook your chicken enchiladas. So here's how you cook it.

Image source: Google Images

Ingredients:

• 6 ripe tomatoes
• 1 large onion
• 4 fresh red chillies 
• 4 large cloves garlic
• 2 tsp salt
• 1 tbsp finely chopped coriander leaves
• 1 tbsp finely chopped parsley
• 1 tbsp olive oil
• 1 tsp freshly ground black pepper
• 4 tsp lime juice or to taste.

Method:

In a pan bring water to a boil with 1tsp of salt. Once boiling, add the whole tomatoes, let them remain over the flame for 2 minutes. Then remove the pan from the fire, cover and let it sit for 2 minutes. Drain and peel the tomatoes, set aside.

Remove the seeds from the chillies and chop finely. Peel and chop the onion, garlic and chop the tomatoes. In a food processor place 3/4th of the tomatoes, 3/4th of the onions and all the chillies, process to make a smooth paste. Place in a suitable bowl, stir in the remaining tomato and onions, garlic, salt, pepper, lime juice, olive oil, coriander leaves and parsley. Serve with your meals as a condiment. 

We're Ready. :)

Hope you enjoy having your meal tonight with the hot Salsa Roja.

Untill next time.

Love,