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Salsa Roja

Salsa Roja

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Fresh off the vine

Salsa Roja on a bed of tortilla chips pictured on Wednesday, July 7, 2021. Photo by Colter Peterson, cpeterson@post-dispatch.com

Yield: 6 servings

3 tomatoes

1 small white onion

1 jalapeño pepper

1 serrano pepper

1 Anaheim or poblano pepper

2 garlic cloves

2 tablespoons olive oil

1 teaspoon salt, plus more to taste

½ cup water

1 tablespoon white wine vinegar

¼ bunch cilantro, chopped

1. Cut tomatoes and onion into quarters. Remove stems from peppers and slice in half; remove seeds if you want the salsa to be less spicy. Peel and crush garlic.

2. Heat a large skillet over medium-high heat and add oil. Add tomatoes, onion, peppers and 1 teaspoon of salt. Cook, turning occasionally with tongs, until browned and soft, but not burned. A few minutes before the vegetables are done, add the garlic; turn occasionally to keep from burning.

3. Place cooked ingredients in a blender with the water and vinegar. Blend until it reaches your desired texture. Pour into a bowl or container and stir in cilantro. Taste and add more salt and vinegar, if needed.

Per serving: 75 calories; 5g fat; 1g saturated fat; no cholesterol; 2g protein; 8g carbohydrate; 4g sugar; 3g fiber; 397mg sodium; 20mg calcium

Recipe by Daniel Neman

Satisfy your cravings

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