Typical Salsa Roja recipe (taught to me by my friends' family's cook):
- 3 plum tomatoes
- morita (chipotle) chilis (however many you dare to put in!)
- 2 cloves garlic
- 1/8 cup of chopped onion
- 1/8-1/4 cup water
Method: Roast the tomatoes and chilis on a skillet until slightly charred. Throw the roasted tomatoes, roasted chilis, garlic, onion, and water into a blender and puree until still slightly chunky. Add salt to taste.
Muy rico!
Salsa can also be made the traditional way in a stone
Molcajete or "mortar and pestle" (pictured below). First pulverize the garlic, then the onion, then the chilis, then the tomatoes, mixing in the water and salt at the end.
Salsa can also be made the traditional way in a stone Molcajete or "mortar and pestle" (pictured below). First pulverize the garlic, then the onion, then the chilis, then the tomatoes, mixing in the water and salt at the end.
How is the food in Israel?
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