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Salsa Rojo

This is a simple recipe that has a rich chili flavor. The recipe calls for canned chilies only because it is difficult to get good tomatoes most of the year. If you can get truly good, ripe tomatoes, use those! Add some fresh basil, and you’ll really have a treat. Nonetheless, this works quite well with canned tomatoes if you cook them long enough.


Prep Time: 45 Minutes
Cook Time: 1 Hour and 30 Minutes
Total Time: 2 Hours and 15 Minutes
Servings: 10


  • 8—12 large red chilies, depending on how hot they are (more if smaller)
  • 1 28 oz can crushed tomatoes with basil
  • 2 medium onions, chopped
  • 2 T Olive Oil


  1. If you are using fresh tomatoes, cut them in half and roast them under the broiler until the skins begin to turn black.

  2. Peel off the skins and chop them.

  3. Cook the chilies in about an inch or so of water at a slow boil in a smallish covered saucepan for half an hour or so, until soft, adding water as necessary to not boil them dry.

  4. Let them cool slightly, pull off the stems and remove as many seeds as you can easily get. Some seeds are fine. Seeds and veins make the result hotter.

  5. Puree the chilies in their cooking water.

  6. Peel and chop the onions. Sauté them in olive oil until they turn translucent.

  7. Combine all the ingredients in a pan and simmer them for at least an hour, the longer the better (within reason), as it gives the salsa a richer flavor. Stir the salsa occasionally to avoid burning on the bottom For ease, you can use a slow-cooker.

Recipe By: Gary - April 23, 2020

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