Salsa Roja a la Moña

This recipe totally doesn’t work with American ingredients (at least Alaskan). So be wary of this recipe. I think I can only replicate it in Mexico

Another simple recipe from a Mexican kitchen. This is a thin salsa — not too chunky. Kind of like house salsa at a Mexican restaurant.

3 Roma tomatoes
3 small hot green chilies (or two small jalapeños)
1/2 cup minced sweet onion
1/2 cup minced English cucumber
A couple of tablespoons of chopped cilantro
1 garlic clove
A couple of tablespoons of water

Place tomatoes and chilies in a small saucepan and cover with water. Bring to a boil and let simmer for about 15 minutes. Take off the heat and let cool in the water till you’re able to handle them. Slip the tomato skins off and discard. Discard the stem of the peppers as well. Place tomatoes, peppers, garlic and a couple of tablespoons of water in a blender and combine. If it’s too thick add a little more water. Combine this mixture with the onion, cucumber and cilantro. Serve with corn chips.

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