Goddess Of Scrumptiousness

Always Craving for Something Mexican…

When I was 11 years old and I started doing a bit of frying wieners and eggs on command, the very first rebellious thing I did in the kitchen on my own was Salsa. I was not the kid who squeezed and squirted purple and pink buttercream frosting on cupcakes, no, I was the kid who dumped tomatoes, onions, garlic, cilantro, 2-3 bird’s eye chilies and Tabasco in the blender and blitz the lights out of these vegetables. I think I could be the youngest Salsa/Enchilada-Taco sauce maker who was/is unrecorded in history (?) …. Hmmmm

A great and kicking Salsa ( either Salsa Cruda (raw) or Salsa Roja (cooked) ) must start with these robust ingredients…

After you diced and chopped all of these, as is, the mixture is already Pico de Gallo (Salsa Cruda) or fresh/raw salsa.

But if you’re like me and want to keep a jar or two of Salsa in the fridge for a couple of days to eat with a handful of Tostillos with a hint of lime, like say 10 ‘o clock at night every night, then you have to do this…

To this diced vegetables, add tomato puree/juice. Cook the salsa over stove. Simmer for 20 mins. Cool slightly, then blitz in a food processor or blender.

Return the pureed Salsa in the pot and simmer again for 10 mins. This is now called Salsa Roja or cooked salsa. Salsa Roja or red sauce is widely used as a condiment in Mexican and Southwestern cuisine. I personally have this Salsa Roja as sauce for my Carne Asada Tacos and I even put this on Fajitas. Mmmmm!