Salsa Roja (Made in the Blender!)
Smoky, creamy salsa roja! Made in the blender in less than 10 minutes. Roja salsa with simple, pantry ingredients: dried chili peppers, canned fire roasted tomatoes and onions.
Equipment
Ingredients
- 2 dried chili peppers1, I use New Mexico Chili Peppers see note below
- 2 tablespoons olive oil
- 1/2 cup chopped white or yellow onion
- 5 large garlic cloves, minced
- 15 ounce can fire-roasted diced tomatoes
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 lime, juiced
Instructions
- Place the chili pepper in a dry skillet over medium high heat and cook, 1-2 minutes per side, until softened and lightly toasted. Use a knife to remove the stem, shake the seeds out then roughly chop.
- Heat the olive oil in the same skillet and add the onion. Cook for 2-3 minutes until softened, then add in the garlic, tomatoes with their juice, cumin and salt. Add in the chopped dried peppers and cook for 5 minutes, until mixture is heated through and onion is very soft.
- Let cool slightly, then transfer to a blender or food processor and puree until creamy and smooth. Add in the splash of lime juice, then season to taste for salt as desired.
Notes
- Chipotle peppers are also a great choice for a smokier sauce. Arbol chilies, ancho chilies, anahheim chilies or guajillo peppers will all work in this recipe.
Nutrition
Serving: 2tablespoonsCalories: 35kcalCarbohydrates: 3gProtein: 0.5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 104mgPotassium: 22mgFiber: 1gSugar: 1gVitamin A: 168IUVitamin C: 2mgCalcium: 17mgIron: 0.4mg