Homemade Mexican Red Salsa

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Salsa is the spanish word for 'sauce' typical of the Mexican cuisine particularly those used as a dip.Mexican salsa traditionally was made using mortar & pestle,but now a days blenders are used.Salsa roja,"red sauce" is a condiment used in Mexican & South Western cuisines usually made with tomatoes,jalapeno peppers,onion & cilantro.There are many other variation to salsa other than the red.But the shelf life life of salsa if unrefrigerated is very less and so salsa should always be refrigerated.Nowadays,Both canned & fresh refrigerated salsa is available in grocery stores.Canned usually contains vinegar to maintain the shelf life.But the fresh home made one tastes best with all our desired flavors of spices.So,try & Enjoy !!!



Ingredients
roma tomatoes/fleshy tomatoes 4-5 large(refer notes)
onion 1/2 medium diced
garlic 1 clove chopped
green chillies /peppers 1-2 seeded & halved
cilantro /coriander leaves 1/4-1/2 cup
pepper powder 3/4 tsp(as per tolerance)
oil 1 1/2 tsp
cumin powder 1/4 tsp(refer notes,optional)
lemon /lime juice 1/2 medium size(optional)
salt 3/4 tsp



Method
-If u're using fresh tomatoes,add 1/2 inch of water to a large skillet over medium -high heat.Core and half tomatoes,set them cut side up in the wok/skillet.
-Simmer the tomatoes until water evaporates and tomatoes start to soften.Peel away any skins that have loosened while steaming.Put off flame & leave to cool.


-Put all the cooked tomatoes,green chillies/jalapeno peppers and cilantro in a blender and blend until smooth.(I haven't added the green peppers in this step and instead added along with onion sauting in the next step as I didn't want it very hot)
-Heat 1 tbsp of oil in the skillet with the onion and garlic,give a quick stir for 10 secs.(Add jalapeno peppers too if you aren't blending in the previous step)
-Add in the tomato mixture and stir.
-Add in salt and pepper powder.
-Simmer on medium low for about 15 mins or until salsa is slightly reduced and thick.
-Add in the lemon juice once you put off flame.
-Serve with tortilla chips,enchiladas,pretzel chips  !!

Servings ~3 cups


NOTES
* You can use the equal amount of canned tomatoes too.If you are using canned start off with blending;no need to cook those tomatoes.
* Adding lemon juice enhances the spice,add if required.
*This is a moderately spicy version,adjust your spices if you want a milder version.
* Adding cumin makes it a Tex-Mex salsa.I haven't added that.
* For spicy salsa,one hot pepper for every 3 tomatoes is required.Increase or decrease the peppers as per tolerance.
* If you wish a smooth salsa,blend the onion and garlic too along with tomatoes mixture.


Have a Happy Weekend,Guys !!