Ingredients

6 large tomatoes , red and ripe
2 -4 serrano peppers , depending on how spicy you like it
3 garlic cloves , peeled and chopped
3 tablespoons chicken bouillon
1/3 cup water ( preferably the cooking liquid )
1/4 onion , roughly chopped
2 tablespoons olive oil
Salsa Roja Mexicana is a classic Mexican condiment that adds a spicy, tangy flavor to any dish. Made with roasted tomatoes, Serrano peppers, garlic, and onion, this salsa is packed with flavor and is perfect for dipping tortilla chips or adding to tacos, quesadillas, and burritos. This recipe is easy to make and is a great addition to any recipe collection. Impress your friends and family with this authentic Salsa Roja Mexicana recipe.

Instructions

1.Preheat oven to 400°F.
2.Cut the tomatoes in half and remove the stem.
3.Place the tomatoes, onion, and Serrano peppers on a baking sheet.
4.Drizzle olive oil on the tomatoes and peppers, and sprinkle a pinch of salt on each.
5.Roast for about 30 minutes or until the tomatoes are fully roasted.
6.In a blender, blend the tomatoes, onion, Serrano peppers, garlic, chicken bouillon, and water until well-combined but still chunky.
7.Serve immediately or store in an airtight container in the refrigerator for up to one week.

PROS

This salsa is versatile and can be used as a dip or condiment.
It is packed with flavor and adds an authentic Mexican touch to any dish.

CONS

It can be difficult to control the spiciness of the salsa depending on the amount of Serrano peppers used.
It is on the acidic side and may not be suitable for those with sensitive stomachs.

HEALTH & BENEFITS

Tomatoes are high in vitamin C and potassium, while Serrano peppers contain capsaicin which is linked to boosting metabolism and reducing inflammation. Garlic has been linked to improving blood pressure levels and reducing cholesterol levels.

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