Great pico de gallo recipe, I personally like my salsa juicy so I use large tomatoes and extra lime juice. I also use this as a base for another recipe, A shrimp salsa dish, I add large chunks of cold cooked shrimp, and either Clamato juice or tomato juice and clam juice I also like a little extra cilantro. Served with French bread to dip into the juice makes a great lunch
Great dish! I got rave reviews from my family when cooking this for a special holiday dinner. Simple! I had 5 lbs instead of 4 lbs of robs so they needed about 10 minutes more cooking time. I used a meat thermometer and let the temp rise to 130 degrees F before removing to get to med rare. Be sure to not hit a bone when taking the temp! One other thing, tent the meat with aluminum foil while resting the meat after the oven. Serve on a hot plate (I just microwave mine). :)
I like to keep a big jar of the homemade salsa in my refrigerator for up to a week. I serve the chips and salsa with quick weeknight dinners like quesadillas or tacos, and Keith loves them as a side with his sandwiches at lunch. The kids even dip veggies in the salsa for afternoon snacks. I’m not exaggerating when I say that this is truly a kitchen staple — whether we’re hosting a party or not!
By default, this isn’t a very spicy salsa. I would probably rate it is mild, or possibly medium if you are extra sensitive. All 3 of my kids have eaten it from the time that they were allowed to start eating chips. There is a little bit of heat from the ROTEL tomatoes, but it is mellowed by the lime. You can increase the spiciness of the salsa by adding extra raw jalapeño to it in the first blending step, or by using “Hot” ROTEL tomatoes rather than original.
This is a great salsa for beginners in Mexican cuisine. There are other salsas that are a little bit more complicated, and which require that you char the tomatoes and other veggies first. This salsa roja recipe, however, just requires that you blend the raw vegetables together, and then cook them with a bit of olive oil before adding onions and cilantro.
Devein jalapenos. The ribs and seeds carry the most heat in peppers, so we are going to remove them but you can always add in some seeds later. To seed and devein your jalapeno(s), cut the stem off then cut the jalapeño in half lengthwise. Scoop out the seeds with a spoon or pairing knife. If there is still white rib remaining in some places, then slice it out.
I did choose canned diced chilies in this recipe only because I wanted a milder salsa with a hint of smokiness, but if you want a spicier salsa, leave out the diced chiles and roast a couple of jalapeños along with the tomatoes. Or you can even use both. Totally up to you! Want to give it a nice kick? Use a habanero, scotch bonnet, or ghost pepper to really crank up the heat.