Rojo Diablo means Red Devil. After trying this version, I think you’ll agree. This is my most popular salsa; people are always asking for the recipe when I serve it.
4 fresh large tomatoes (8 Romas)
1 small spanish or red onion – minced
2-3 jalapeño peppers
2 cayenne peppers
1 hungarian yellow wax pepper
2 cloves fresh minced garlic (a clove is 1 section of the whole bulb)
1 cup fresh cilantro leaves, washed and then finely chopped
dash of lemon or lime juice
1/2-1 tbs. salt
Roma or Beefmaster tomatoes are preferred. Fine chop the tomatoes and place in bowl. Add the fine chopped peppers and spices. Go easy on the salt, and taste often, keeping in mind that the ingredients will blend together over time – so do not overcompensate. Generally, the mix will become hotter if left to stand a bit.
Stir ingredients well and let stand for 1/2 hour. If the water content of the tomatoes separates out in the bowl after a while, drain the salsa by placing it in a fine screen basket or colander and then place back into bowl. This is normal. The water content will vary with different types of tomatoes. Romas on average have the lowest water content ratio.
Salsa best if used within two days. If you must put it in the fridge after use, let it warm up to room temperature again before serving.