I’ve become obsessed with this Salsa Roja recipe. Not only is it fast and easy, but it perks up all that it touches! This, as well as my Enchilada Sauce topping, has become a game changer for my burritos.
SALSA ROJA – makes a little bit more than 2 cups
4 Roma tomatoes, chopped into 1/3″ (1 cm) pieces
2 tomatillas, chopped into 1/3″ (1 cm) pieces
1 serrano chili (discard seeds & spines), minced
1 jalapeno chili (discard seeds & spines), minced
1/4 cup (4 T) fresh cilantro, chopped
1.5 T fresh Italian parsley, chopped
2 garlic cloves, pressed or minced fine
3/4 tsp table salt
1 tsp lime juice
Prepare all ingredients as directed and place in a bowl.
It’s summer party time and that, of course, means food – particularly finger foods to snack on. Yes, we all love our onion dip, guacamole, salsa, and bean dip. But isn’t there room for something new?
Pimento Dip can be made in minutes if you have a food processor. If you don’t have one, then it will take a little longer since you’ll have to shred the cheese. (I keep my machine on the counter, so it’s nice and handy.)
PIMENTO DIP – makes about 1 2/3 cups
8 oz extra sharp cheddar cheese
4 oz jar diced pimentos, drained
1/4 cup mayonnaise
1 T Dijon mustard
1½ tsp red wine vinegar
1/8 tsp celery salt
1/8 tsp ground black pepper
pinch garlic salt
Using the shredding disc of your food processor, shred the cheese and leave it in workbowl. Change out the disc for the steel blade and add in the remaining ingredients.Pulse until blended, but not pureed – you want some chunkiness to the dip. Scrap down sides of bowl, as needed when you pulse.You can serve dip as it, or heat it in the microwave for a total of 2 minutes, stopping every 30 seconds to stir. Serve with a substantial chip such as bagel or tortilla chips.