Salsa Picante Roja Recipe

1
2
3
4
5
5 from 1 vote
Jump To Recipe
Avatar Author's default profile picture
Margie Fisher Modified: May 17, 2022
Salsa Picante Roja Recipe

How To Make Salsa Picante Roja

Our Salsa Picante Roja is a simmered blend of fresh tomatoes, roasted jalapeño, cilantro, and garlic. Serve this tasteful dip with your favorite dippers!

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

  • 3medium tomatoes,cored, quartered
  • 1jalapeno,stem removed, roasted
  • 4small garlic cloves
  • 2tbspcilantro
  • 4tbspwater
  • 1tspolive oil
  • salt,to taste

Instructions

  1. In a blender, add the tomatoes, jalapeño, garlic, cilantro, and water. Pulse a few times until completely smooth.

  2. Add oil to a deep skillet, then pour in the tomatoes.

  3. Season with salt, then simmer for 20 to 25 minutes, uncovered, stirring occasionally.

  4. Serve with chips, and enjoy!

Recipe Notes

 

Nutrition

  • Calories: 186.19kcal
  • Fat: 8.02g
  • Saturated Fat: 1.12g
  • Monounsaturated Fat: 5.11g
  • Polyunsaturated Fat: 1.23g
  • Carbohydrates: 27.47g
  • Fiber: 7.60g
  • Sugar: 15.58g
  • Protein: 5.98g
  • Sodium: 1596.37mg
  • Calcium: 88.01mg
  • Potassium: 1434.03mg
  • Iron: 1.88mg
  • Vitamin A: 253.92µg
  • Vitamin C: 105.76mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Recipes

Stew

Shrimp Stew Recipe

Tired of eating meat all the time? Try this shrimp stew recipe next time. It's rich, comforting, and has the perfect level of spiciness.

30 mins

Custard

Vanilla Zabaglione with Raspberries Recipe

The ethereal Italian dessert sauce zabaglione (known in French as sabayon) consists of egg yolks beaten with sugar and the Sicilian fortified dessert wine Marsala.
30 mins

Pan-Fry & Skillet

Meal Prep Shrimp Recipe

Looking for a yummy and healthy dish? Then, try this meal prep shrimp! This easy recipe combines Cajun flavors and healthy veggies.

30 mins
Comments

Leave a comment

Replying to