This Fresh, Simple Salsa Is Impossible to Screw Up

This Fresh, Simple Salsa Is Impossible to Screw Up

The beauty of this recipe—courtesy of Large Marge’s Courtney McBroom—lies in the fact that it’s half-cooked.
May 21, 2016, 1:00am
final-cooked-salsa-product

In theory, all recipes should essentially be guarantees that what you see is what you get. But inevitably, things can get lost in translation.

Oven temperatures can be off. Eggs can be a few days too old. Butter can burn. Even salads can be grossly overdressed.

But this salsa—well, we promise you can handle it. And it's the best way to enjoy sun-ripe tomatoes before Old Man Winter rolls around and forces us into a whiskey- and carb-fueled state of loneliness.

RECIPE: Salsa Roja

The beauty of this recipe—courtesy of Large Marge's Courtney McBroom, who recently stopped by the MUNCHIES Garden for some salsa-ready produce—lies in the fact that it's half-cooked.

That's right: This salsa gets its brightness from fresh, ripe, raw tomatoes, but also has the deeper, more savory notes of veggies that have been hit by heat.

Go ahead: Just try to fuck this up. If you can't master salsa roja, definitely don't attempt to make a Bloody Mary.