How dare I? How could I? I know. Shame, shame. But I realized this recently and am excited to fill the void with this EASY, 10-minute Red Tomato Salsa! Let’s do it!
Origins of Salsa
Salsa is thought to have originated in Central America from the Incas, Aztecs, and Mayans. It dates back as far as the 1500s where it was used as a condiment to add flavor and spice. But in the early 1900s, salsa’s popularity spread beyond Mexico and Central America and it began to be commercially manufactured in the US. By 1991, US sales of salsa had surpassed that of ketchup! There are many different varieties including salsa roja, verde, criolla, and more! Our inspired version most closely resembles salsa roja, but is not a traditional preparation. You can find more traditional recipes here and here.
How to Make Red Salsa
I did quite a bit of experimenting for this 10-minute, 8-ingredient, 1- bowl recipe. The dreamy minimalist in me thought, “Cool. I’ll just throw some tomatoes and onion and a pepper in a blender and ‘voila!’ I’ll have salsa!” Not quite. While you can go that route, I find that it yields a watery, flavorless salsa, and I’m obviously not down for that. So, instead, I tested multiple canned-tomato varieties as a base and found fire-roasted tomatoes to be the best fit! They’re extremely smoky and complex, and they add a rich tomato flavor to this salsa. Supporting ingredients like onion, cilantro, lime, garlic, and jalapeño or serrano pepper round the flavors out to yield the perfect red salsa. I hope you all LOVE this salsa! It’s: FreshFlavorfulSmokySpicyQuick + Easy& Delicious This is the perfect salsa for dipping tortilla chips, Frito chips, or even kale chips! It would also make a delicious addition to things like our Mexican Quinoa Salad Cups, Black Bean Butternut Squash Enchiladas, Best Damn Vegan Nachos, Sweet Potato Kale Chip Nachos, or Plantain Black Bean Tacos. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
