How could I? How could I? I know. Shame, shame. This is something I only realized recently, and I am thrilled to fill this void with an EASY 10-minute Red Tomato Salsa. Let’s do it!
Salsa: The Origins
Salsa is believed to be a Central American dish that originated with the Incas, Aztecs, and Mayans. Salsa dates back to the 1500s when it was used in a variety of ways, including as a spice and flavoring.
In the early 1900s, salsa became popular in the US. US salsa sales surpassed ketchup in 1991!
There are many varieties, including salsa roja and others. This version is inspired by salsa roja but not a traditional recipe. Find more traditional recipes here. And, here.
How to Make Red Salsa
I experimented a lot with this 10-minute, eight-ingredient, and one-bowl recipe.
I thought, “Cool.” The minimalist dreamer in me said. I will just put some tomatoes, onion, and pepper in a mixer, and “voila!” I will have salsa!
You can do that, but I wouldn’t say I like the taste of the watery salsa. Instead, I tried multiple canned tomato types as a basis and found fire-roasted tomatoes to be the best match!
These are smoky and complex and add a rich flavor to the salsa. The perfect red salsa is rounded out with ingredients such as onion, cilantro, lime, garlic, and serrano or jalapeno pepper.
Ingredients
- Two 15-ounce diced fire-roasted tomato cans* (slightly drain)
- Serrano or Jalapeno peppers, medium size (more or less depending upon desired spice level/ stems and seeds removed).
- Fresh cilantro chopped (large branches cut off): 1 cup
- Juice 1 medium lime (3 Tbsp, or 45 ml according to the original recipe)
- Half a cup of chopped red or white onion (or substitute green onion).
- 1 tsp cumin ground
- Half a teaspoon of sea salt
- One clove of garlic (crushed or 1 tsp oil infused with garlic per 1 clove)
- Stevia or cane Sugar ( optional// to taste)
- Use 2-4 tbsp of diced mild green chilies ( optional for extra heat).
Instructions
- Add the tomatoes, cilantro, limes, onions, cumin, and salt to the food process or blender and pulse until mixed. You want a salsa that is well-blended but still semi-chunky.
- Add more salt if you want it saltier, lime if you prefer acidity, and garlic if you like a kick/zing. You can also add cilantro to give the dish a herb flavor.
- Serve immediately with your choice of chips, such as DIY Chili Cheeze Fritos or Kale chips.
- Keep leftovers in an airtight container in the fridge for up to a week or in the freezer for up to a month.
