Every Mexican restaurant has a version of "red salsa". It is amazing on chips and tacos. I have my own version, which we happen to love.
Ingredients: 16 oz of crushed tomatoes, small can of tomato paste, half a white onion, Mexican oregano, salt, vegetable oil, jalapeño, chile de arbor,and garlic.
Directions: Roast the jalapeño with a bit of olive oil in the oven at 350 for about 15 to 20 minutes. Sautee your onions until browned then add the tomatoes, paste, four tbs of oregano, 1/2 a tsp of salt, 1/2 cup of vegetable oil. When the jalapeños are roasted I toss them in a food processor with the garlic. When the mixture is made into a puree add the mix to the salsa. Bring the mixture to a boil then let it cool. The salsa is best the next day, refrigerate and let it cool.
Give it a GO!!!
M
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