Salsa Roja

Barry’s Salsa Roja

8 Roma tomatoes, whole           
1 medium sweet onion, sliced     
1 Jalapeno/Serrano pepper, whole, cored
1 medium bell pepper, quartered, cored
3 whole garlic cloves           
3 tbsp olive or canola oil
1 tsp chili powder
2 tbsp lemon juice
1 tbsp cilantro (fresh is best!)
1 beef or chicken bouillon cube, crushed
1 tsp salt               
1 tsp pepper

Trim tomatoes and peppers.  Heat olive oil in large skillet.

Saute the tomatoes, garlic, onion, and peppers at medium high heat until they began to blacken. 

Put vegetables into food processor or blender and puree until desired consistency (not too much or it will be soupy). 

Once blended, return mixture to skillet.  Add remaining ingredients, sautéing until sauce thickens.   Serve immediately, store in refrigerator, or preserve in jars.

If making a lot of salsa for canning, pour from the food processor into a large stew pot (instead of back into the skillet), then add in remaining ingredients.  Make additional skillet batches to get to the quantity you want, mixing them in the large pot.  Can them using the same "hot-processing" instructions as you would if you were canning tomatoes.

VERY IMPORTANT:  This salsa is ALWAYS best served warm.  Microwave briefly before serving.

Note:  For more bite, don't core the jalapeno before grilling.

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