Condiment

Salsa Picante Roja

Juicy tomatoes and roasted jalapeño blend with garlic and cilantro into a velvety sauce that simmers gently until its bright edges mellow into deep, savory warmth. The result tastes rich and rounded, with just enough lingering heat to keep each bite lively.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Salsa Picante Roja
Total
35 min
Prep
10 min
Cook
25 min
Serves
6

Nutrition per Serving

Calories
23
Protein
1g
Carbs
4g
Fat
1g
Fiber
1g
Sugar
1g
Sodium
6mg

Ingredients

  • 3 medium tomatoes (cored and quartered)
  • 1 jalapeño (stem removed and roasted)
  • 3-4 small cloves garlic
  • 2 tbsp cilantro
  • 3-4 tbsp water
  • 1 tsp olive oil
  • salt, to taste

Instructions

  1. In a blender, add tomatoes, jalapeño, garlic, cilantro and water and pulse a few times until completely smooth.
  2. Add oil to a deep skillet, then pour in tomatoes.
  3. Season with salt and simmer uncovered stirring occasionally, 20 to 25 minutes.
  4. Depending on the size of your tomatoes, makes about 1 1/2 cups. You can refrigerate a few days or freeze the rest.