Salsa Roja (Taqueria-Style)

A classic salsa that is versatile!

Salsa Roja (Taqueria-Style)

A classic salsa that can very by heat level - perfect for topping eggs, tacos, burritos and more!

Ingredients

• 1 tablespoon extra-virgin olive oil

• ½ medium white onion, diced

• 1 fresh, larger Poblano pepper or Anaheim pepper, diced

• 2 cloves garlic, minced

• 1½ pounds ripe tomato, diced (Roma are great)

• 1 tablespoon ancho chili powder

• ½ teaspoon ground cumin

• 1–1¼ teaspoons salt, to taste

• 1 small chipotle pepper in adobo for smokiness

• ¼ cup chopped cilantro

• Juice of 1 lime (about 2 tablespoons)

Directions

1. Heat olive oil in a saucepan over medium heat.

2. Sauté onion and chile until softened, about 4 minutes. Add garlic and cook 30 seconds more.

3. Add tomatoes, ancho powder, cumin, salt, and chipotle. Simmer 10-15 minutes, until tomatoes break down and flavors deepen.

4. Blend to your preferred texture - we prefer it slightly loose and a little chunky.

5. Cool slightly, then stir in cilantro and lime juice. Taste and adjust salt/lime.