Salsa Roja de Guatemala

Salsa Roja de Guatemala

I was taught this salsa by my friend Juanita from Antigua, the simplicity amazed me and you can literally whip this up in a few minutes if you don't have time to roast and reduce.

Method

On a hotplate roast the chilies and tomatoes and roughly chopped onion till they are all smokey and have some dark skins. Place then all into a pot of water just to cover and boil for 5 mins. Pour everything into a blender and turn into a nice smooth consistency. Pour back into the pan and reduce to a nice thick consistency, or leave runny - up to you. Mix the maseca in to make it nice and thick and easy to pour.

This is a Version of this Recipe: Salsa Roja
DeeColeman

Ingredients

  • 2 x small serrano chilies
  • 10 x roma tomatoes
  • 1 x white onion
  • salt
  • tsp maseca

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2 Comments

Puku_George said on July 29, 2011 at 10:21p.m.
Making this again today for the second time - putting two chillies in today!
Deecoleman said on July 29, 2011 at 10:30p.m.
bewdy! people might curse you tomorrow morning, but viva la burning ring of fire I say!