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  • Chad's Real Deal Salsa

    1 vote
    Chad's Real Deal Salsa
    Servings: 1
    by Chad Slyngstad
    2 recipes
    >
    I have perused the web over and over and have had a very hard time finding authentic salsa roja (Red Salsa for you gringos). True salsa roja is NOT chunky. True salsa roja is not chunky. Did I say that true salsa roja is NOT chunky!? It is pureed with a pleasant amount of vegetable taste that a combination of a few things seem to develop. I like to enjoy a little sweetness while my mouth is burning up in flames, hence my addition of a little bit of sugar. Give it a try, and you may choose to keep the sugar or nix it. That's the joy of cooking....doing it the way that YOU like it.

    Ingredients

    • 3 lb ROMA tomatoes (halved)
    • 2 white onions (quartered)
    • 4-6 cloves of garlic (halved)
    • 1/2 to 1 bunch cilantro (diced)
    • 3 T Cider Vinegar
    • 2 T sugar
    • 20-25 Serrano Peppers (halved and deribbed). Don't forget to wear gloves when handling because these babies will burn you. And FYI, seeds equal heat, so if you want a blazing salsa leave a handful of seeds in, and cooler salsa make sure to remove ALL seeds.
    • opt. 2 Anaheim Peppers deribbed

    Directions

    1. On a cookie sheet lined with tin foil place the Roma Tomatoes, White onions, garlic, Serrano Peppers, and Aneheim peppers.
    2. Cook at 400 for approximately 30 minutes (Tomatoes should just be starting to char).
    3. Cool for a minimum of 1 hour.
    4. In a blender puree all ingredients. You may find it easier to first just blend the onion and cilantro and peppers. Once those items are at desired consistency then add all other items.
    5. Obtain 6 Pacifico Beers.
    6. Dip Tortilla Chip in Salsa and Eat.
    7. Follow with a long swig of previously obtained Pacifico beer!

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