Spicy Red Salsa
This salsa can be use in tacos, or just as a dip for your tortilla chips or over nachos.
Equipment
- Blender
- Small pot
Ingredients
- 3 Roma tomatoes
- 4 Jalapenos
- 1 Garlic clove
- 1/2 Tsp Pink salt Or kosher salt
- 1 Lime Only the juice
- 1 1/2 Cups Water
- 1 Tsp Mexican oregano
Instructions
- Place the small pot on the stove and add water
- Wash the tomatoes and jalapeños, peel the garlic and have the lime juice ready.
- In the blender add the garlic, salt, lime juice and oregano. Set aside!
- Add the tomatoes and jalapeños into the small pot and let them boil unitl the skin of the tomatoes start to come off. About 10 minutes. Oncce the tomatoes and jalapeños are ready take them out of the water, remove seeds from the jalapeño and the skin from the tomato.
- Finally add the tomatoes and jalapeños to the blender together with the rest of the ingredients ( Do not add water) blend until you have a creamy texture about 2 minutes. Remove the salsa from the blender and add to the container to be ready to use.
Notes
Important:
- If you want to refrigerate make sure to let it cool before storing it.
- This sauce can be freeze in a ziplock bag for up to 2 months
- In the refrigerator it will last 2 weeks if cool off completely. The flavor can change after the 2 weeks.
Nutrition
Calories: 74kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1193mg | Potassium: 660mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2187IU | Vitamin C: 112mg | Calcium: 64mg | Iron: 1mg
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