Salsa Roja Recipe

Although this doesn’t really have anything to do with coding or computer science, I want to post this salsa recipe in the hopes that someone will find it and like it and to have some variety in this “blog” that I rarely update.

This recipe is adapted from a recipe by Jose.elCook on YouTube, which I just found randomly by searching up “salsa roja recipe,” and it looked good, so I decided to give it a try. His recipe includes dried ancho chile peppers, but after testing a few recipes I found that they were unnecessary and took away from the freshness I was looking for in the peppers and tomatoes. He also includes chicken bouillon, which is intended to give a more meaty/chicken-y flavor to the salsa, but I thought that the salsa was just as good without it, and chicken bouillon seems a little unnatural, so I prefer to leave it out. Other than that, I kept the recipe the same, and I think it makes a great stereotypical restaurant salsa with a pretty good kick of spice.

Ingredients

• 5 roma tomatoes
• 2 serrano peppers
• 1 habanero pepper
• 1 jalapeño pepper
• 3 cloves garlic
• 1/4 tsp onion powder
• 1/2 tsp salt (I use coarse salt)
• Cilantro to taste (a small bunch)
• Olive oil, for drizzling

Steps

1. Line a sheet pan with parchment paper. Remove the stems of the tomatoes, cut in half vertically, and place cut side up on the pan. Add serrano, habanero, and jalapeño peppers (stems on) to pan and drizzle a good amount of olive oil. Using your hands, cover the garlic cloves with oil and add to the pan. Broil in oven/toaster oven until browned.
2. After roasting, remove the stems from the peppers. Add tomatoes, peppers, garlic, onion powder, cilantro, and salt to a blender and blend until smooth.