Salsa roja

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Preparation info
  • Makes approximately

    700 ml

    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in
Sauces: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

Salsas are on the table at every meal in Mexico. There are over 100 different types of chilli and the hotness vanes according to the particular chilli, the soil and the climate. Tortilla chips are shown here with the salsa.

Ingredients

  • 3 ripe tomatoes, seeded and chopped
  • 1 onion, chopped
  • 3 Serrano chillies, seeded and chopped

Method

  1. Stir all the ingredients in a bowl until well combined. Cover the bowl with plastic wrap and refrigerate for 2–3 hours to allow the flavours to mature.
  2. You may serve this salsa chilled or at room temperature to accompany grilled fish, chicken, beef or as a dip with tortilla chips.