Welcome to your new favorite salsa recipe! This Salsa Roja is bursting with fresh flavors and is super easy to whip up. Trust me, you'll love it!
Tips for the Best Salsa
Feel free to adjust the spice level by adding or removing seeds from the jalapeño. This part’s so satisfying because you can tailor it just to your taste!
Why You'll Love It
This salsa is perfect for chips, tacos, or as a zesty topping for your favorite dishes. You’ve got to try this one!
Ingredients
- Fresh Ingredients:
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Instructions
- Make the Salsa:
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Step 1- Blend: Blend: Add tomato, onion, jalapeño, salt, garlic and water to a blender or food processor and puree.
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Step 2- Simmer: Simmer: Heat oil in a large skillet over medium high heat. Add salsa to the pan and stir in chicken bouillon. Bring mixture to a low boil and cook, stirring occasionally, for about 10 minutes, or until a lot of the liquid has been reduced.
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Step 3- Cool and Store: Allow to cool. Store in the fridge for up to 5 days.
Nutrition
- Calories: 35, Fat: 2g, Carbs: 7g, Protein: 1g
Cooking techniques
This recipe involves blending and simmering to develop rich flavors. Blending helps to combine all the ingredients smoothly, while simmering allows the salsa to thicken and intensify in taste.
Variations or substitutions
Feel free to swap out the chicken bouillon for a vegetarian option or use vegetable broth for a different flavor profile. You can also add more spices like cumin or cilantro for a twist!
Storage tips
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the salsa in ice cube trays for longer storage!
Notes
This salsa is naturally gluten-free and can be made vegan by using vegetable bouillon.
