Salsa Roja

Name: Salsa Roja
Prep time: 15 min
Total time: 15 min
Yield: 7 cups.
Cuisine: North America, Mexican
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 chiles, 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

2 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep/Total Time: 15 min.

Makes

7 cups

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

Salsa Roja Recipe photo by Taste of Home

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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 chiles, 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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition 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.