SALSA ROJO


This salsa is hot and typically New Mexican. It will keep for several days in the refrigerator. It’s a common table salsa in northern New Mexico. It is great on most any tacos or burritos and is a great garnishing salsa. Also, it freezes well.

Yield: 1 ½ cups

1 ½ cups chopped fresh tomatoes or 1, 14.5 ounce can diced or crushed canned tomatoes

1 Tablespoon finely crushed chile pequin or to taste

1 Tablespoon fresh lime juice

1 Tablespoon cider vinegar

½ teaspoon ground Mexican oregano

2 garlic cloves, crushed

1 ½ teaspoons ground cumin

1 ½ teaspoons coarsely chopped fresh cilantro (optional)

Place all ingredients in a bowl and mix until thoroughly blended or place in a blender jar and puree if desired.

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