Salsa Roja

“If I had to name one product that is most characteristic of the entire Mexican cuisine, I would say ‘chili.’ And I would probably stir up native Mexicans by saying that because for Mexican cuisine, ‘chili’ is like snow for Eskimos or Laplanders.

INGREDIENTS: 1 can of tomatoes or equivalent amount of fresh tomatoes 1 habanero pepper 1 medium onion, 40–50g 2 cloves of garlic 1/3 teaspoon of salt 1.2–1 teaspoon of sugar Juice of 1 lime 2 tablespoons of fresh cilantro leaves”

PREPARATION METHOD: Cut the Habanero pepper in half lengthwise and remove the seeds. Peel the garlic and onions, and cut the onion in half. Heat a dry pan and place the garlic, onion, and Habanero on it. It is important that only the outer part of the Habanero pepper touches the pan. Roast until dark brown, turning occasionally, so that they brown as much as possible on a large surface.

We take the vegetables off the pan and leave them to cool for a few minutes. We add them to the tomatoes, along with salt, sugar, lime juice, and blend. Finally, we add cilantro and blend for a while, just a few seconds, so that there are visible green cilantro pieces in the salsa.

NOTES: If you have a gas stove, you can char the onion, garlic, and Habanero pepper (whole) over the flame. Salsa made according to this recipe with Habanero pepper is really spicy. Of course, you can use less spicy…