Salsa Roja

by | Nov 25, 2020 | Keto 30 - Meals with less than 15 g net carbs, Recipe, Recipe with video

Salsa Roja

Salsa roja is one of the two fresh salsas that are mainstays of Mexican cuisine. Adjust the number of hot red chili peppers to suit your palate. We use this salsa in place of curry paste in our southeast Asian red curries making them ultra easy to prepare.

 

Ingredients

Macronutrients

per serving of 1 tbsp

Micronutrients

per serving of 1 tbsp

Step 1

Chop the stems off the peppers. Deseed and devein the peppers for a milder salsa with less heat. Chop the sweet peppers and tomatoes into large chunks suitable for a blender or food processor.

Step 2

Combine and thoroughly mix the ingredients in a blender or food processor. Transfer to a jar and keep refrigerated.

Notes and Tips

You might need to add a tablespoon or two of filtered water to get the mixture to blend correctly and to produce the desired consistency. Add more salt and sugar-substitute to achieve the desired taste. Can be stored for up to 10 days in the refrigerator. Add a couple of tablespoons of vinegar after a few days in the refrigerator to extend the fridge-shelf-life of the salsa.

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