Salsa Roja

Salsa Roja can be tailored to your spice tolerance. Add more peppers if you dare.

Yield: Makes 2 1/2 cups (serving size: 1/4 cup)
Recipe from Southern Living

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 17
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.7g
  • Carbohydrate: 3g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 119mg
  • Calcium: 13mg


  • 1 (28-oz.) can whole tomatoes, drained
  • 3 jalapeño peppers, seeded and coarsely chopped
  • 1/3 cup coarsely chopped sweet onion
  • 1/4 cup loosely packed fresh cilantro leaves
  • 1 garlic clove, minced
  • Salt to taste


  1. Pulse first 5 ingredients in a blender or food processor 5 to 6 times or just until chopped and combined. Season with salt to taste. Store in an airtight container in refrigerator up to 3 days.
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