Salsa Roja Recipe
Salsa Roja Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Preparing homemade salsa lets you alter the flavor to fit your palate. Whip this easy snack together and serve with fresh veggies, or my favorite, lime tortilla chips. —Amber Massey, Coppell, Texas
MAKES:
28 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
28 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 can (28 ounces) whole tomatoes, drained
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 medium onion, quartered
  • 2 banana peppers, seeded and coarsely chopped
  • 2 jalapeno peppers, seeded and coarsely chopped
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1/4 teaspoon ground cumin
  • 1/2 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 2 medium ripe avocados, peeled and cubed
  • Tortilla chips

Directions

Place the first 10 ingredients in a food processor; cover and process until chopped. Add cilantro and lime juice; cover and pulse until combined.
Transfer to a bowl; stir in avocados. Serve with tortilla chips. Yield: 7 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Salsa Roja in Simple & Delicious February/March 2011, p37

Nutritional Facts

1/4 cup (calculated without chips): 42 calories, 2g fat (0 saturated fat), 0 cholesterol, 381mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein.

  • 1 can (28 ounces) whole tomatoes, drained
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 medium onion, quartered
  • 2 banana peppers, seeded and coarsely chopped
  • 2 jalapeno peppers, seeded and coarsely chopped
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1/4 teaspoon ground cumin
  • 1/2 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 2 medium ripe avocados, peeled and cubed
  • Tortilla chips
  1. Place the first 10 ingredients in a food processor; cover and process until chopped. Add cilantro and lime juice; cover and pulse until combined.
  2. Transfer to a bowl; stir in avocados. Serve with tortilla chips. Yield: 7 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Salsa Roja in Simple & Delicious February/March 2011, p37

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Reviews forSalsa Roja

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MY REVIEW
karengenz User ID: 3669125 176894
Reviewed Nov. 21, 2011

"I love this recipe! I make it without avocados though. My co-workers request this every time it's my turn to bring a snack, and one of them calls it the best salsa he's ever had!"

MY REVIEW
Brown5410 User ID: 2638442 114060
Reviewed Jun. 17, 2011

"I make. I eat some now. I freeze some for later. Love this simple recipe. I omit the avocado if I freeze this."

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