When it comes to making salsa, the good news is that you can use just about any type of tomato! Whether you have juicy beefsteak tomatoes, sweet cherry tomatoes, or even tangy heirloom tomatoes, they can all be used to make a delicious salsa roja.
One of the reasons why you have so much flexibility with the type of tomatoes is because salsa roja is typically blended in a blender or food processor. Unlike pico de gallo, where the texture and water content of the tomatoes matter more, salsa roja is all about the flavor and spice.
That being said, if you prefer a thicker consistency for your salsa roja, you may want to opt for tomatoes with less water and fewer seeds. Roma tomatoes are a popular choice for salsa roja because they are meatier and have a lower water content. They also have fewer seeds, which can help create a thicker texture.
However, don’t feel limited to just Roma tomatoes. Experiment with different varieties and see which ones you enjoy the most. I personally love using vine-ripened tomatoes for salsa roja because they have a vibrant, sweet flavor that adds a delicious depth to the salsa.
If you have access to homegrown tomatoes, even better! There’s nothing quite like the taste of freshly picked tomatoes in salsa. Growing your own tomatoes allows you to choose the specific varieties that suit your taste preferences and can elevate your salsa roja to a whole new level.
In my own experience, I’ve found that using a mix of tomato varieties can add complexity to the salsa. Combining different colors and flavors, such as using a mix of red, yellow, and purple tomatoes, can create a visually stunning and flavor-packed salsa roja.
So, whether you have a surplus of tomatoes from your garden or you’re picking up some ripe ones from the store, don’t hesitate to use them in your salsa roja. The beauty of salsa is that it’s a versatile and customizable condiment, and the type of tomato you choose can be a fun and delicious way to put your own spin on it.
