Güero’s Salsa Roja
This versatile, spicy salsa from Güero’s in Austin is packed with flavor and comes together quickly. You can remove the seeds of the jalapeño for less heat or substitute a serrano pepper, which has a similar taste profile but is milder than a jalapeño. Crave the heat? Then add a habanero pepper to the mix.
Ingredients
- One 8-ounce can whole peeled tomatoes
- 1 charred jalapeño (see Notes)
- ½ yellow onion finely chopped
- Small handful of fresh cilantro
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Kosher salt
Instructions
- In a food processor or blender, combine all of the ingredients. Pulse to combine, but do not puree. Season with salt to taste.
Notes
You can char a jalapeño on the grill, under the broiler, or over a gas flame on your stovetop. Cook until the skin begins to blister and blacken. Let cool slightly, then peel off the charred skin, if desired.
Recipe and photo courtesy of Güero’s Taco Bar.
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