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Casa M Salsa Roja | Casa M Spice Co

Casa M Salsa Roja

This is a great little gem to keep in your arsenal. It's simple to make, relatively quick, and quite versatile. It pairs well with just about everything and compliments without distracting from the flavor of the main attraction. It's got a little background heat, but not a lot, and just the right amount of garlic and cilantro to accentuate the high notes without sounding like an opera soprano holding a high note too long.

Make sure you core and seed the tomatoes well. If you don't the salsa will be too watery and cooking it too long to evaporate all that water will dull the flavors. If serrano chiles are too hot for you, jalapeños work.

As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice



— Mike Hernandez

ingredients

For the Salsa:
  • 2 Tablespoons avocado oil
  • 1 large sweet onion
  • 2 serrano chiles, stemmed, chopped
  • 2 cloves garlic, peeled
  • 5 Roma tomatoes, cored, seeded, juices discarded
Pulling It All Together:
  • 2 teaspoons Casa M Spice Co® Chain Reaction®
  • 1/4 cup cilantro leaves, plucked (no stems), chopped

FEATURED QUOTE

Make sure you core and seed the tomatoes well. If you don't the salsa will be too watery and cooking it too long to evaporate all that water will dull the flavors.

- Mike Hernandez

LET’S GET COOKING

  • 1.

    Add the oil to a thick sautée pan and heat over medium-high heat. When the oil is hot add the onion and chiles. Reduce the heat to medium and sautée until the onions turn translucent (not browned).

  • 2.

    Add the garlic and continue to cook until the garlic is fragrant (again, no browning of the onions or the garlic).

  • 3.

    Add the tomatoes and cook for about 10 more minutes until everything is heated through and giving up liquid. Remove from the heat.

  • 4.

    Add the mixture from the sautée pan to the container of a blender along with the Casa M Spice Co® Chain Reaction® and pulse well until puréed. Return the puréed mixture to the sautée pan and continue to cook for about another 10 minutes or about 1/3 of the volume is reduced and the salsa is showing a little body and thickness. Add the cilantro and mix well. Taste and add salt as needed to brighten.

  • 5.

    This salsa is generally served hot. It can be stored in a sealed container in the refrigerator and reheated.

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