We all should have a good red salsa in our repertoire and this salsa recipe could not be easier. You can just through everything into the blender, but why not take the time to broil the vegetables to add a little extra flavor.? The charring and slight cooking of the veggies really brings out their natural sweetness. I can’t think of a reason not to, since it only takes 15 minutes. Salsa is always good as a snack with tortilla chips, but I like to use this salsa in my recipe for Crockpot Mexican Shredded Chicken (recipe link below). It is an amazing and quick way to take plain chicken breasts and turn them into flavorful shredded chicken for tacos, taquitos, tamales, enchiladas and so much more!
Added spice options
This recipe is a mild salsa. To add heat, add in 1 red chili de arbol, a pinch of red pepper flakes, or replace the jalapeno with a serrano pepper.
Salsa color tip
Blended salsas can turn pink because of the extra air added when blending. If you don’t like the color and want to develop the redness of the tomatoes, add the salsa to a saucepan and simmer for 20 minutes until the pink turns red. If you’ve tried this Easy Restaurant-Style Red Salsa Recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates. Crockpot Mexican Shredded Chicken
