Comments on: Salsa roja (roasted red salsa)

By: Selena

Selena — Sat, 04 Feb 2012 22:25:57 +0000

I’m trying this right now, but I’m trying to make a smaller batch. (About 1/4 of this size). We’ll see how it goes. I’ve been waiting forever to try this recipe and I’m really excited!!

By: alison b

alison b — Fri, 03 Feb 2012 15:27:13 +0000

We tried this last night, and were so pleased! My husband said that it was the best salsa he had ever made! I even got a “good job” kiss from the resident cook! I’m the kind who will just take a whole bowl of salsa and eat it by itself, so thanks for the low calorie snack!

By: Erin @ One Particular Kitchen

Erin @ One Particular Kitchen — Fri, 03 Feb 2012 09:07:27 +0000

I mean bunches like the way it’s bundled in the grocery store. As with anything else, of course adjust to your tastes!

By: Erin @ One Particular Kitchen

Erin @ One Particular Kitchen — Fri, 03 Feb 2012 09:05:49 +0000

Not dumb! I cut off the bottom few inches of the cilantro and throw the rest in the food processor. Enjoy!

By: Tlokelani

Tlokelani — Fri, 03 Feb 2012 08:55:43 +0000

Got a dumb question for you. Do you just use the leaves of the cilantro or throw the whole thing in? I’m going to make this for Superbowl on Sunday, can’t believe it was posted two years ago and I didn’t see it til now. I LOVE salsa. Chips and salsa are a regular meal for me because it’s perfection! Can’t wait to try this recipe!

By: Anna

Anna — Fri, 03 Feb 2012 01:29:16 +0000

Hi, I made this the other day and I was wondering what you mean by 1-2 bunches of cilantro. I quartered the recipe and put about 1/4-1/2 bunch of cilantro and it was way too much. We couldn’t even eat it, it was so awful. I think it came out to be about 1 cup of cilantro. Ooooohhhh, wait… I just re-read the ingredients. I didn’t have enougn tomatoes!!! I used 4 roma tomatoes, not 4 big ones. That probably would have helped. I’ll have to re-try this and add in another serrano pepper or two. Thanks! I hope its delicious because, like you, I’m always craving salsa.

By: Roasted Red Salsa « indigoacres

Roasted Red Salsa « indigoacres — Thu, 02 Feb 2012 02:37:29 +0000

[...] so incredibly simple, but is the best salsa I’ve ever made. I took the recipe found here and manipulated [...]

By: Ashley

Ashley — Wed, 01 Feb 2012 04:24:17 +0000

HOT!! Just the way I like it. My dad has an almost identical recipe (he based his off the ingredients listed in Herdez), but his wasn’t roasted. I like it roasted, it cuts the raw onion flavor. I blended the serrano separately and added it until I liked it. I tossed the rest in my guac, great stuff. Thanks much!

By: Denise L

Denise L — Wed, 25 Jan 2012 17:45:08 +0000

sorry about that here is her response:
Denise,
the amount of onions is not clear. How many cups does that usually yield? You can make this recipe buy you will have to add acid to the jars directly… I would add 1 Tablespoon of bottled lemon juice to each pint and 2 tablespoons to each quart. You will not taste the lemon juice afters it’s been processed but will preserve the foods so that they are shelf stable. Ladle into pints or quarts leaving 1/2″ headspace and process for 15 minutes in water bath canner…

By: Denise L

Denise L — Wed, 25 Jan 2012 17:39:03 +0000

I made this and it turned out wonderful, I used the roma tomatoes, cause they had a sale on them….. I think i need to get a few more and add to it cause it is hot….I didnt put all the serranos in cause i also used 2 habeneros. I sent the recipe to a canning expert to find out if it could be canned….She is a certified canner…..she has a website and a facebook site that is awesome for questions and recipes….Here website is sbcanning.com and its sbcanning on facebook…..Check her out….. Now back to the Salsa Its wonderful and here is her response about canning this…..