Salsa Roja recipe courtesy of Kapiolani Community College, Culinary Arts Program.
Salsa Roja
November 13, 2015
Ingredients
- 2 Tbsp Olive Oil
- 1/2 Onion, minced
- 1 garlic clove, minced
- 1/2 Jalapeno pepper, cored, seeded and minced finely
- 2 med tomatoes, cored and diced
- 1/2 med lime, zested and juiced
- 1/4 cup Cilantro, chopped (optional)
Instructions
- Blend onions, garlic jalapeno, tomatoes, lime zest and juice in a blender.
- Sauté in 2 Tbsp. olive oil in a pan on medium high heat for 2 minutes to reduce, then toss in cilantro and mix well.
- (Optional) Serve 2 Tbsp. on top of eggs.
- (Optional) Sprinkle with cheese and serve as a dip.
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