Really Yummy Red Salsa Recipes

RESTAURANT STYLE SALSA (ROJA SALSA FRITA)

Restaurant Style Salsa (Roja Salsa Frita) image

Do you love that fresh red salsa at your local Mexican restaurant? Do you want to learn how to make it at home? I can help! This recipe for restaurant-style salsa is so simple to make. All you need are 6 ingredients and 20 minutes of your time. All the ingredients are easy to find at your local grocery store, leaving you with a delicious salsa frita!

Provided by Mely Martínez

Categories Salsas

Time 20m

Number Of Ingredients 6

Ingredients

2 medium size tomatoes
2 serrano peppers*
1 garlic clove
¼ of a medium size white onion
2 tablespoons vegetable oil
Salt to season

Steps:

Roughly chop tomatoes, serranos, garlic clove, and onion.
Place in your blender with ¼ cup of water, and process until smooth (or slightly coarse, if you prefer).
Heat the oil in a medium-size frying pan over medium-high heat, and pour in the salsa and stir.
Once the salsa starts boiling, reduce the heat and gently simmer for about 13-15 minutes, stirring from time to time, until all the ingredients are well cooked. If it needs it, add more water; this will depend on how juicy the tomatoes are.
Once done, season with salt and serve. This sauce will keep well for about 3 days in your refrigerator.

Nutrition Facts : ServingSize 1 Tbsp, Calories 14 kcal, Fat 1 g, SaturatedFat 1 g, Sodium 116 mg

REALLY YUMMY RED SALSA

Really Yummy Red Salsa image

My family has been working on perfecting this one for years. It is a rip off of the best salsa in the world, from a hole in the wall taqueria in West LA.

Provided by PBShakes

Categories Mexican

Time 12h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

8 -9 roma tomatoes, cut into quarters
1/4 onion
8 -10 slices pickled jalapeno peppers
2 tablespoons pickled jalapeno juice
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lime juice
1 red chili pepper, sliced

Steps:

Put all ingredients into a food processor.
Blend until desired consistency.
chill overnight.

Nutrition Facts : Calories 15.9, Fat 0.2, Sodium 149.2, Carbohydrate 3.5, Fiber 1, Sugar 2.1, Protein 0.7

FRESH MILD SALSA

Fresh Mild Salsa image

Fresh tomato salsa is excellent with just chips and salsa for an appetizer or a perfect compliment to any Mexican dish. Adjust to personal taste with salt, pepper, and ground cumin. Add 1 additional serrano pepper to make hot salsa, and 2 serrano peppers for 'fire' salsa.

Provided by clow4851

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

4 ripe tomatoes, chopped
4 cloves garlic, minced
1 serrano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
¾ white onion, finely chopped
¼ green bell pepper, finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon ground cumin, or to taste
2 ½ teaspoons lemon juice
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

Stir tomatoes, garlic, serrano pepper, jalapeno pepper, white onion, green bell pepper, cilantro, cumin, lemon juice, salt, and black pepper together in a bowl.

Nutrition Facts : Calories 50.5 calories, Carbohydrate 10.7 g, Fat 0.7 g, Fiber 2.8 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 1175.3 mg, Sugar 5.3 g

RED SALSA

Red Salsa image

This all-purpose cooked salsa forms a simple dip for chips, a topping for tacos or enchiladas, a pool of sauce for chiles rellenos or a key flavoring in soups, rices and stews. Variations couldn't be easier: substitute smoky chipotle chilies for the jalapenos, for example, or add chopped cilantro just before serving to give it a fresher flavor.

Provided by Witch Doctor

Categories Sauces

Time 1h

Yield 2 cups

Number Of Ingredients 6

Ingredients

2 tablespoons vegetable oil
1 yellow onion, thinly sliced
2 garlic cloves, sliced
1 fresh jalapeno pepper, stemmed, seeded and thinly sliced
1 teaspoon salt (or to taste)
2 cups canned plum tomatoes, with their juices

Steps:

In a saucepan over medium heat, warm the vegetable oil. Add the onion and saute until soft, about 10 minutes. Add the garlic, chili pepper and salt and cook for 2 minutes longer. Add the tomatoes and their juices and reduce the heat to low. Cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes.
Let cool slightly, then transfer to a blender. Puree until smooth, then strain through a sieve placed over a bowl. Set aside to cool completely for use as a table salsa. Or reheat gently over low heat to use hot. To store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Serving Size = 2 tablespoons.

Nutrition Facts : Calories 216.2, Fat 14.2, SaturatedFat 1.9, Sodium 1728.5, Carbohydrate 22.8, Fiber 3.6, Sugar 13.9, Protein 3.1

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