Salsa Roja

There are many different varieties of salsas (salsi?) in Mexican and Tex-Mex cuisine. Some are cooked, like the "salsa roja" (red sauce) here, while others are made with only raw ingredients, like "pico de gallo" (rooster's beak), with the lime juice in this salsa acting as a preservative.

This cooked salsa roja will stay good for several weeks if kept in the fridge. It is a perfect condiment for dishes like chili con carne, burritos, tacos, and also as a dipping sauce for nachos. It is a little bit spicy, a little bit sour but also a little bit sweet, and is great either hot or cold.

Ingredients

2 cloves garlic

1 onion

1 green bell pepper/capsicum (optional)

2 dried chilies (bird's eye)

1 tin plum tomatoes

1 fresh chili (not too hot)

1 Tb vinegar

2 tsp sugar

1 Tb oil (to fry)

1 tsp black pepper

1 tsp garlic powder

1 tsp paprika powder

1 tsp salt

1 tsp coriander or 1 bunch of fresh cilantro/coriander leaves

Method

Peel and finely chop the onion and garlic. Gently fry the onion in a small, high sided pan, until soft. Add the garlic and fry for a further minute. Do not let the garlic turn brown or it will be come bitter. Chop the fresh and dried chilies finely and add these to the pan. If using the green bell pepper, cut in half and remove the seeds and white membrane. Cut into thin slices and then into small squares. Add this to the pan.

Next add the tin of plum tomatoes. Chop these into small pieces in the pan. Add the spices and allow to gently simmer for 5 minutes. Lastly add the vinegar and sugar, stir well and put the lid on the pan, and continue simmering for about 15-20 minutes. Taste as you go, and add more spices or more sugar depending on how you want the salsa to taste.

For best results, leave to cool completely.

Enjoy!