Comments on: Salsa roja (roasted red salsa)

By: Terry

Terry — Tue, 02 Mar 2010 23:49:52 +0000

Just wanted to drop a line to say thank you for this recipe. I’ve made it four times over the past couple of months (with a halved recipe) and just yesterday picked up the ingredients to make it again. It also went over really well at my Super Bowl party last month. This is a fantastic salsa and I urge those that stumble upon it to give it a try, ASAP.

By: Jim

Jim — Sat, 06 Feb 2010 23:19:15 +0000

I just made it and I must have screwed something up. I tasted too much like tomato. I need to try it again maybe with smaller tomatoes.
Gracious, even with 25 peppers and 2 onions in it? ~OPK

By: Dianna

Dianna — Sat, 30 Jan 2010 10:03:22 +0000

I make a similar salsa but use jalapenos instead since they seem to be a little less hot and about a tsp of cumin. I also add a small jar of roasted red bell peppers with the oil/vinegar juice it is canned in. It really adds a lot to the salsa. I hope you get a chance to try it that way. I’d be interested in your thoughts.

By: ranman

ranman — Sun, 03 Jan 2010 04:28:16 +0000

So happy with the latest batch that I had to come re-comment. My boyfriend got me a great Cuisinart 11-cup food processor (http://www1.macys.com/catalog/product/index.ognc?ID=7106&PseudoCat=se-xx-xx-xx.esn_results) for Christmas and suggested this salsa recipe was the best first run. He was right — it was even better-tasting (and much easier!) this time than when I did it in several batches in a smaller machine Still great! Added about 1/4t each of sugar, cumin and coriander seed and used a mix of jalapeno and pasilla peppers, with about half the seeds scraped. Thanks again, and have a happy new year!

By: Tamales « One Particular Kitchen

Tamales « One Particular Kitchen — Wed, 02 Dec 2009 15:56:14 +0000

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By: texsara

texsara — Tue, 27 Oct 2009 20:47:20 +0000

I see folks asking about the consistency of their salsa being a little off. I have found if you do blend it,only do it for like a half second.. just enough to break everything up smaller. Any further blending just ruins it. We like ours sorta chunky and natural-like..not blended.

By: texsara

texsara — Tue, 27 Oct 2009 20:26:31 +0000

Hi there! This sounds yummy and I’m anxious to try it. I am canning salsa tomorrow, but this sounds great for a fresh batch for me and hubby. I love jalapenos but this year we did better with our serranos and I discovered I like them just as much if not more! Thanks!

By: kat

kat — Tue, 27 Oct 2009 03:05:11 +0000

my version is as follows – (equally delicious, 10x easier) :-p

2 cans plain-ole diced tomatoes (sometimes it’s 1 can normal, 1 can fire roasted)

1 onion, quartered

1 bunch cilantro, stems removed

salt to taste

sliced jalapeños to taste

food processor

gets spicier as time passes, even those who loathe cilantro will fall to their knees!

By: Dan

Dan — Mon, 19 Oct 2009 15:03:03 +0000

This salsa is awesome!!! Spicy, flavorful, and authentic tasting. I made it over the weekend. I used roma’s, since there is much less juice. I estimated the number of tomatoes based on the recipe. In the end, after slicing the tomatoes in half, they filled two medium-large baking sheets. I also added the juice from six limes. I pressure canned it for the winter and it filled 8, 0.5 liter jars. Thanks a bunch.

By: sharon

sharon — Tue, 22 Sep 2009 15:29:29 +0000

can you can this?
This has been discussed a bit (see the above comment from Diana C and my response) and the bottom line is that I’m just not sure. I’m not a canning expert at all, but I do know that canning requires specific acidity levels to be safely stored; since this recipe wasn’t designed for canning, it likely doesn’t have the required levels. It does, however, freeze fantastically. I freeze it in quart-size ziploc bags and it thaws out beautifully. I hope that helps!