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.
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| Image source: Google Images |
- 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,
