Salsa Picante Roja
posted April 27, 2011 by Gina
This spicy red salsa is made with fresh tomatoes, roasted jalapeño, garlic and cilantro, pureed in a blender then simmered until the tomatoes deepen in color. Serve with your favorite baked chips and Sinless Margaritas!
There are so many varieties of Mexican salsas with different levels of heat, some chunky, some smooth, some raw and others cooked. This one is smooth and cooked, perfect for topping a burrito bowl or simply enjoying with some tortilla chips. I love the smoky flavor of roasting jalapeños, which I did right over my stove. I let it sit for a few minutes over a medium flame, turning a few times. When the skin started to char I removed it from the flame and peeled off some of the charred parts. You can do this on the grill as well.
If you want a milder sauce remove the seeds before putting it in the blender. This is so easy to make, put all the ingredients in the blender, then simmer for 25 minutes. That’s it!!
Salsa Picante Roja
Gina’s Weight Watcher Recipes
Servings: 6 • Serving Size: 1/4 cup • Old Points: 1 pt • Points+: 1 pt
Calories: 22.5 • Fat: 1.0 g • Protein: 0.7 g • Carb: 3.5 g • Fiber: 0.8 g • Sugar: 0.1
- 3 medium tomatoes, cored and quartered
- 1 jalapeño, stem removed and roasted
- 3-4 small cloves garlic
- 2 tbsp cilantro
- 3-4 tbsp water
- 1 tsp olive oil
- salt to taste
In a blender, add tomatoes, jalapeño, garlic, cilantro and water and pulse a few times until completely smooth.
Add oil to a deep skillet, then pour in tomatoes. Season with salt and simmer uncovered stirring occasionally, 20 to 25 minutes.
Depending on the size of your tomatoes, makes about 1 1/2 cups. You can refrigerate a few days or freeze the rest.
Some other salsa recipes you may also enjoy:
Corn Salsa with Lime – Skinnytaste
Roasted Vegetable Salsa – Gluten Free Goddess
Avocado and Mango Salsa – Skinnytaste
Mango, Tomato and Avocado Salsa – Mango & Tomato
Southwest Black Bean Salsa – Skinnytaste