This Salsa Rojo has been a staple in our family for more than thirty years and has been my most requested recipe by far. Surprisingly simple, yet super tasty and versatile for those who want to add their own “secret ingredient” (read: jalapeno for a little heat, or green onion for a fresh spring flavor). I pretty much just keep a batch of this in the fridge at all times so we can use it on scrambled eggs in the morning, chicken nachos for lunch, and fish tacos for dinner. And it’s so much better than those usually too-sweet bottle sauces you get at the grocery. Give it a try!
Cori’s Simple Salsa Rojo
1 (14.5 oz.) can petite diced tomatoes
1 (4 oz.) can diced green chiles (Hatch is best)
1 bunch cilantro
1 tsp. salt, or to taste
Add tomatoes and green chiles to bowl of a food processor or blender. Add juice of one lime up to approximately 1 tablespoon. Rinse leaves of cilantro and roughly chop top half of bunch; add to bowl. Add 1 tsp. salt. Pulse salsa 3 – 5 times to chop cilantro and incorporate ingredients together. Taste salsa and adjust ingredients as desired.