Master basic salsa roja, and you’re well on your way to fabulous Mexican food. This zesty mixture provides the flavor foundation for everything from enchiladas to huevos rancheros and beyond.
|1||small||onion, chopped in chunks|
|1/2||bunch||cilantro, leaves and tender stems|
|~||water, for thinning salsa|
- Place the tomatoes, onion, garlic, chilies, cilantro, and salt in a blender and puree until smooth. The light red mixture will deepen in color as it cooks.
- Pour a small amount of olive oil in to the pan. Heat over medium-high heat until almost smoking.
- Pour the salsa bring to a lively simmer.
- Reduce the heat to medium-low and cook until the salsa thickens and takes on a deep, rich red color—approximately 10–12 minutes.
- Taste and adjust the salt if needed.