Salsa Rojo is excellente!
I was flipping through random web pages on Stumble Upon, one click led to another, and then I came across what looked and sounded like a GREAT recipe for homemade salsa. Not only was I attracted to the great photos and ingredients, but I just loved the writing style of the author of One Particular Kitchen. Maybe I channel her, or maybe she channels me, but either way, we both seem to enjoy the anecdotal introduction of each recipe and infusing our personalities into each post.
I really like the familiar format of this blog and the great recipes!
Anyway, her blog post begins, “I eat a lot of salsa. A LOT. I am rather notorious for this, in fact. My friend’s boyfriend once innocently asked if I had anything he could snack on — maybe some chips and salsa? My friend nearly fell on the floor laughing at the thought of me not having chips and salsa in the house. There is no risk of that. Ever.”
See why I like her? 🙂
Feeling that I had found a kindred culinary spirit, I just had to give her recipe a whirl — with modifications (of course). I can’t make myself actually follow any recipe to a “T.” That being said, go check out Erin’s blog, One Particular Kitchen. She has some great recipes and wonderful stories to boot.
And by the way, this is some GREAT salsa! (To see Erin’s original recipe, click here.)
From start to finish, this recipe will take you approximately 1 hour.
Ingredients
16 roma tomatoes
1 to 1 1/2 yellow onions
5 Serrano peppers (remove caps and seeds)
5 cloves of garlic or 3-4 tsp. minced garlic
2 Tbsp salt halved
1 tsp sugar
3/4 bunch cilantro
Directions
Preheat oven to 375 degrees.
Halve the onions and tomatoes and place them cut side up on a cookie sheet along with the peppers and garlic. (If you only have minced garlic, smear about 3-4 tsp of garlic over half of the tomatoes.)
Sprinkle 1 tbsp salt over the vegetables.
Roast until the onions look translucent, the peppers have a nice char, and the tomatoes look softened – about 45 minutes.
Let vegetables cool.
Pour all ingredients into a food processor or blender.
Add sugar, remaining salt, and cilantro.
*I found that if you allow this salsa to remain in the fridge overnight, it is more flavorful the next morning.
To see Erin’s original recipe for Salsa Rojo, click here!
Cooking by the Water 