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Salsa roja (roasted red salsa) « One Particular Kitchen

Salsa roja (roasted red salsa) « One Particular Kitchen
I eat a lot of salsa. A LOT. I am rather notorious for this, in fact. My friend’s boyfriend once innocently asked if I had anything he could snack on — maybe some chips and salsa? My friend nearly fell on the floor laughing at the thought of me not having chips and salsa in the house. There is no risk of that. So when my awesome world-traveling chef cousin came to town for a few days, she offered to teach me how to make roasted red salsa and tamales. And people, this salsa. Note that this makes a lot — a big mixing bowl full. Without further ado, I give you: The Best Salsa Ever: Salsa roja (roasted red salsa) Ingredients 16 full size tomatoes, or nearly a grocery store produce bag full of roma tomatoes (we used roma) 2-3 yellow onions 20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Instructions Copyright One Particular Kitchen - All Rights Reserved Update 6/24/09: Got questions? Storage- Spiciness- Roasting- A note on canning:

http://oneparticularkitchen.com/2009/05/19/salsa/

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