Ingredients - 5 Plum tomato - 1/3 white onion, skin on - 2 Jalapeños - 2 cloves garlic, skin on - 1 bunch coriander - 1 lime, juice - salt to taste Method
Salsa Roja
Ingredients
- 5 Plum tomato
- 1/3 white onion, skin on
- 2 Jalapeños
- 2 cloves garlic, skin on
- 1 bunch coriander
- 1 lime, juice
- salt to taste
Method
1. Slice the tomatoes in half, lengthwise.
2. Slice the Jalapeños in half lengthwise and leave the seeds in or out, depending on how spicy you like it.
3. Place a large cast iron or heavy based pan over high heat, without oil. Place all the vegetables on the pan, skin side down to char for 5-6 minutes. You can achieve a similar result with tray in a hot oven or boiler. The key is to evenly char the vegetables until they dark and cooked through.
4. Once you have a dark char on one side, flip them over for a further 2-3 minutes. Once the vegetables are cooked, place them into a food processor. Remember to remove the skin from the garlic and onion before blending on high for 30 seconds with a pinch of salt. If you don’t have a food processor you can use a chopping board and a knife or better yet a Molcajete.
5. Add the coriander with the juice of a lime and salt to taste. Continue blending until the coriander has become roughly chopped through the salsa. Serve with a big bowl of corn chips and enjoy.
Ingredients
- 5 Plum tomato
- 1/3 white onion, skin on
- 2 Jalapeños
- 2 cloves garlic, skin on
- 1 bunch coriander
- 1 lime, juice
- salt to taste
Method
1. Slice the tomatoes in half, lengthwise.
2. Slice the Jalapeños in half lengthwise and leave the seeds in or out, depending on how spicy you like it.
3. Place a large cast iron or heavy based pan over high heat, without oil. Place all the vegetables on the pan, skin side down to char for 5-6 minutes. You can achieve a similar result with tray in a hot oven or boiler. The key is to evenly char the vegetables until they dark and cooked through.
4. Once you have a dark char on one side, flip them over for a further 2-3 minutes. Once the vegetables are cooked, place them into a food processor. Remember to remove the skin from the garlic and onion before blending on high for 30 seconds with a pinch of salt. If you don’t have a food processor you can use a chopping board and a knife or better yet a Molcajete.
5. Add the coriander with the juice of a lime and salt to taste. Continue blending until the coriander has become roughly chopped through the salsa. Serve with a big bowl of corn chips and enjoy.