UPDATE: it turned out PERFECT 😍 def use Romas & roast them

I’ve made salsa plenty of times, but I usually make salsa verde for enchiladas. So I decided to make a restaurant-style salsa roja cuz it’s amazing. Gonna use it for enchiladas & got some good chips for it. These Xochitl chips are great, blue corn adds a nice color. Def way better than the standard Tostitos/flour tortilla chips that you usually find in the US.

RECIPE:

• 5 Roma tomatoes

• 2 jalapeños

• 2 garlic cloves

• 1/4 white onion

• 1 teaspoon salt (tasted a lil too much like pico without a pinch of salt, just don’t add too much)

• Cilantro & lime juice to taste (I always eyeball it & keep adding more until it tastes right)

I roasted mine. Def roast it, it’ll taste wrong if you don’t roast/boil. You’ll just be making blended pico if you put it in the blender raw. Lime juice def key cuz you need an acid. I considered using arbols but didn’t want to risk overly roasting them cuz iirc they get bitter if you overroast them. How would y’all describe the difference with an árbol red salsa vs a jalapeño-based red salsa?

My quantities might be smaller than some peoples’ but that’s cuz I have a small mini blender. This salsa’s more of a fresh almost pico-ish salsa, it’s not super savory or chunky but that’s how I like it. It’s warm, got a nice kick from the jalapeños without being overpowering, and tastes like a good restaurant salsa that was freshly made. Gonna add this with queso fresco for enchiladas rojas tomorrow and watch football 😎

Y’all were def right about using Roma tomatoes, def the way to go for salsa roja 👍