Along with those delicious Margaritas that we learned to make down in Mexico, we got skilled in making Salsa! Specifically, salsa rojo. This recipe is so easy and so dang delicious that you won’t ever eat that crap from the jar again. So get your chips ready, and start making this stuff now!
Ingredients:
1-3 cloves of garlic
1/4 white onion (roasted and chopped)
1/2 – 2 roasted jalapeno or Serrano chiles (seeds removed) I prefer the Serrano
2 roasted Roma tomatoes
Pinch of fresh cilantro, lime juice, salt to taste
Prepare:
roast all of the ingredients (first 4 listed) by brushing all with olive oil and placing them on a baking sheet in the oven for 20-25 minutes at 350 degrees.
The traditional method calls for using a molcajete (see pic).
Pronounced Molca-hay-tay , this is a stone bowl with a stone grinding tool. If you’re using a molcajete – first grind the garlic, add chile, onions, tomatoes, pinch of cilantro, salt, and some lime juice. Continue mashing until well blended.
If you’d like an easier and faster approach, toss your roasted ingredients all into the blender. Blend until desired consistency, then add cilantro, salt, and lime to taste.
That’s it!!!!! Rim your favorite beer glass with lime, dip the rim in margarita salt, fill to the rim with your favorite beer, garnish and enjoy!!!!
