Mexican red salsa

A staple in any Mexican household. Alone or on top of quesadillas, this salsa is delicious for almost any meal.

Mexican Salsa Roja | In Mama Maggie's Kitchen

Confession: I will occasionally buy a jar of Mexican red salsa. If you know my mother, please do not tell her my dirty little secret. It's a time-saving, busy mom's thing. But most of the time, I make my own. Making salsa from scratch reminds me of my childhood. The blender goes. Knowing to avoid the kitchen or else you should help cook … After all, we were children. It was very important to play and watch TV. šŸ™‚

To manufacture Salsa Roja Mexicana

Once, I showed up to a Super Bowl party with my homemade Mexican red salsa and it was the party hit. Everyone wanted my recipe. Take it to a potluck and you'll see what I mean. More people seem to like the red salsa as opposed to the green salsa. Or is it just me? Personally, I don't care if it's green or red as long as it's warm and spicy. I know you didn't know that spicy food is good for you. It is! Prevents heart disease, helps you lose weight and chilli fight cancer. Yay. Yay. And YAY!

Mix of salsa ingredients

This is a very basic recipe. From here you can do all kinds of things. Add chipotle to extra spice, mix it with cream cheese and make a dip, combine it with ground beef for a Mexican fiesta evening. Versatility is the name of the game. Once you try to make your own salsa, you will never return to the container … unless in an emergency like you have an insane craving for chips and salsa. From one seasoned foodie to another, I know … the fight is real!

Mexican Red Salsa | In Mama Maggie's Kitchen

Mexican Red Salsa | In Mama Maggie's Kitchen

Mexican red salsa

A staple in any Mexican household. Alone or on top of quesadillas, this salsa is delicious for almost any meal. .com Time: 5 minutes Total time: 10 minutes Servings: 1 cup Calories: 109kcal

ingredients

  • 6 cups of water
  • 4 for matos
  • 1/4 onions
  • 1 jalapeƱo
  • 1 garlic clove
  • 1 teaspoon salt
  • 1 handful of coriander

Instructions

  • Put tomatoes, onions, jalapeƱo and garlic in a large saucepan with 6 cups of water.
  • Cook for 5 minutes.
  • Discard the water.
  • Let the ingredients cool slightly and place them in a blender.
  • Add salt and cilantro.
  • Blend until smooth.
  • Make 1 cup.
  • Serve and enjoy.
  • iBuen Provecho!

Nutrition

Calories: 109kcal | Carbohydrates: 24 g | Protein: 5g | Fat: 1g | Saturated fat: 1 g | Sodium: 2428 mg | Potassium: 1206 mg | Fiber: 7g | Sugar: 15 g | Vitamin A: 4385IU | Vitamin C: 87 mg | Calcium: 94 mg | Iron: 1.3 mg

Mexican Red Salsa | In Mama Maggie's Kitchen

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