Salsa Roja

By lorik

Makes 1 1/2 cups

Ingredients

• 1 pound plum tomatoes, cored and chopped
• 2 garlic cloves, chopped
• 1 jalapeño chile, stemmed, seeded, and chopped
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• Salt
• 1/4 teaspoon red pepper flakes

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Combine tomatoes and garlic in bowl and microwave, uncovered, until steaming and liquid begins to pool in bottom of bowl, about 4 minutes. Transfer tomato mixture to fine-mesh strainer set over bowl and let drain for 5 minutes.

2. Combine jalapeño, cilantro, lime juice, 1 teaspoon salt, pepper flakes, and drained tomato mixture in blender. Process until smooth, about 45 seconds. Season with salt to taste. Serve warm. (Salsa can be refrigerated for up to 3 days. Cover and microwave briefly to rewarm before serving.)