Salsa Roja
Ingredients
Instructions
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Add tomatoes, onion, jalapeño, garlic, cilantro, adobo sauce and lime juice to the bowl of a food processor, or the carafe of your Vitamix, as I did. Process the mixture until it is pureed and thoroughly integrated. A note: My salsa came out very smooth. If you want a slightly more rustic salsa, use a food processor.
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Heat olive oil in a medium, non-reactive sauce pan over medium-high heat until the oil is shimmering, but not smoking. Add tomato mixture and stand back--it will sizzle and pop! Good idea to wear an apron, too! Add the cumin and some salt and continue to stir. Let the mixture cook uncovered for a couple of minutes before turning it down to a simmer. Let the mixture simmer for 15-20, stirring regularly to make sure it doesn't stick.
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About 10 minutes into the cook, taste for salt level and add accordingly. At this point, you may want to add a pinch of sugar just to balance the flavors, but this is entirely up to you. After 15-20 minutes, remove from heat and let cool. Garnish with more cilantro if desired and serve with tortilla chips or as a topping for tacos, enchiladas or burritos.
