This summer I grew tomatillos and made a great Salsa Verde. At the same time I made some traditional Red Salsa from the Roma tomatoes in the garden. This is a cooked salsa and closely approximates the salsa we are served at our favorite Mexican restaurant. The trick is to peel the Roma tomatoes. I’ve used canned tomatoes and it’s almost as good. In fact you are probably better off with good canned Roma tomatoes than the typical anemic Roma tomatoes that you find in the grocery stores off season.
October 24, 2014
by Mark Karney
1 ½ lbs. (Approx. 8 large) Ripe Roma tomatoes or canned whole peeled Roma tomatoes.
1/2 large white onion or more to taste, chopped coarsely
4 large cloves garlic
2 jalapeno peppers or more to taste, chopped coarsely
¼ cup chopped cilantro
2 tablespoon fresh oregano
3/4 teaspoons salt, or to taste
If you are using fresh tomatoes, wash tomatoes and slice off the stem end. Cut an “X” through the peel on the other end. Put the tomatoes into rapidly boiling water. Leave them in a couple of minutes until the skin starts to split and remove them with a slotted spoon.
Let them cool a bit and then pull off the skin.
Place peeled tomatoes or canned tomatoes, garlic, and oregano into a food processor. Process until pureed.
Place the mixture in a heavy pan over high heat.
Finely chop 1/2 onion and 2 jalapenos in the food processor and add to the pan.
Bring to boil, then reduce heat to medium-low, and simmer until the mixture starts to thicken, about 15 - 20 minutes.
Remove from heat. Cool and then add cilantro and salt to taste. Add additional chopped jalapeno and onion to taste.
I've used canned tomatoes and it's almost as good. In fact you are probably better off with good canned Roma tomatoes than the typical anemic Roma tomatoes that you find in the grocery stores off season.