Salsa Roja Recipe

From Dorothy McNett's Recipe Book.

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Salsa Roja

From Dorothy McNett's recipes at Unlike most salsas we are familiar with, this is pureed to be smooth. It is wonderful drizzled over smoked fish tacos, etc.

3 tablespoons extra virgin olive oil
1/3 cup finely chopped onion
2 cloves garlic, finely chopped
1 serrano or jalapeno, finely chopped
3 tomatoes, chopped
2 teaspoons oregano
1/4 teaspoon fine sea salt
a few grindings of pepper

In heavy bottomed skillet, heat oil and then saute the finely chopped onion, garlic and pepper about 3-4 minutes. Add the coarsely chopped tomatoes, oregano, salt and pepper and continue to cook on medium heat about 8-10 minutes. Puree in food processor or blender until smooth.

Recipe created 2011-08-03.

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