Hi!
I tried making red salsa last week, it was too watery and not warm enough for the amount of tomato was in it.
The recipe I used:
>[Ingredients](https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/salsa-roja-mexican-red-table-sauce/#wprm-recipe-container-4842)
* 2 pounds tomatoes chopped
* 1 small white onion chopped
* 2 jalapeno peppers chopped – use Serrano peppers for a bit more heat!
* 2 cloves garlic chopped
* ¼ cup chopped cilantro
* Juice from half a lime
* 2 tablespoons olive oil
* ¼ teaspoon cumin (optional, not traditional, more Tex-Mex)
* Salt to taste
>**Instructions**
>
>Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
>
>Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
>
>Add cumin and bit of salt.
>
>Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
>
>Season with salt if needed and stir.
>
>Cool and refrigerate until ready to use.
>
>Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!
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Isn’t 2 pounds of tomato too much??? I also admit, I made a noobie mistake by not simmering (?) the tomato :/
any advice or recommendations would be great! I moved away from my hometown and I really miss their salsa !
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by SemperSimple