SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE
This easy homemade salsa roja recipe is the ultimate Mexican salsa, perfect for tortillas, tacos and burritos, with tomatoes, jalapeno, lime juice and more.
Provided by Mike Hultquist
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
- Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
- Add cumin and bit of salt.
- Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
- Season with salt if needed and stir.
- Cool and refrigerate until ready to use.
- Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!
Nutrition Facts : Calories 23 kcal, Carbohydrate 2 g, Fat 1 g, Sodium 2 mg, Sugar 1 g, ServingSize 1 serving
SALSA CRUDA
Forget jarred salsa. This simple salsa cruda-a mixture of tomatoes, onions, chiles, and cilantro-tastes amazingly fresh and couldn't be an easier snack or appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Stir together tomatoes, onion, chiles, cilantro, water, and 2 1/2 teaspoons salt. Season with more salt to taste.
CINCO DE MAYO SALSA CRUDA
One word of warning: Make twice as much as you think you are going to need. This stuff is seriously addictive.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Drain tomatoes in a strainer for 15 minutes.
- Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.
Nutrition Facts : Calories 47.6 calories, Carbohydrate 10.6 g, Fat 0.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 594.5 mg, Sugar 6 g
SALSA CRUDA (MEXICAN TABLE-SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories condiments
Time 15m
Yield About three cups
Number Of Ingredients 7
Steps:
- Blend the tomatoes to a coarse paste in a food processor or electric blender. Pour into a mixing bowl.
- Add the red onions and coriander.
- Trim off the stem ends of the canned and fresh jalapeno peppers. Do not remove the seeds. Add the peppers to a food processor or electric blender.
- Blend the peppers until they are coarse-fine. Do not puree them to a paste. Add the peppers a little at a time to the tomato mixture. After each addition, taste the sauce and add more peppers according to taste. Add salt and pepper and serve.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 240 milligrams, Sugar 3 grams
MEXICAN RED TABLE SALSA, SALSA ROJA DE MESA
A Club favorite, this salsa really adds something special to your Mexican fiestas... or to your every day!
Provided by Juliann Esquivel
Categories Salsas
Time 15m
Number Of Ingredients 12
Steps:
- 1. Put everything into a large microwavable bowl. Nuke for six minutes. Pour everything into a blender and with short pulses, pulse into small chunks. Do not let blender liquify everything. This salsa should be chunky.
- 2. Pour into a salsa bowl and serve with nachos, tortilla chips or with your grilled meats or chicken. Or as a side dish to season your meal. Enjoy. I spred this salsa on my bolillos see my post when making molletes and bolillos.
AUTHENTIC MEXICAN STYLE TABLE SALSA
This is an authentic mexican style table salsa. I have spent years perfecting this to achieve the taste of the salsas I had while in Mexico. It's a smooth table salsa which is typical of authentic mexican table salsa. You can make it as mild or hot as you like by adding or reducing the amount of chiltepines or chile pequins. Enjoy!
Provided by Raw Chef
Categories Sauces
Time 30m
Yield 1 quart, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In medium saucepan add onion, tomatillo and serrano and enough water to cover. Bring to a boil and boil until tomatillo is soft and changes color to a more yellow color (about 10 minutes). While these are boiling, add a few tablespoons of oil to a small saute pan over medium heat. Add the chiltepins and chile pequins for about 10 seconds and remove to drain on a paper towel. Let cool completely. When vegetables are done boiling remove from water and let cool completely. Add everything into a blender and process until smooth.
- Notes - I use 12 chile pequins and 10 chiltepins but I like my salsa pretty hot. Sometimes I will just use my deep fat fryer to toast the chiles instead of using the saute pan.
- If you like your salsa more chunky, reserve half of the tomatoes and the onion, dice and stir in at the end.
SUE'S MEXICAN TABLE SALSA
This is probably not like the usual run-of-the-mill salsas you are used to. It's a roasty type of salsa, with guess what? No tomatoes allowed. If you thought salsa had to have tomatoes, you should definitely try this. I first had something like it at a Mexican restaurant not too far from where I live. Wanting it for home, I knew it wouldn't be long before I made my own version. I hope you like it! I do! You will need the dried chiles for this. Look for them at any Mexican or Hispanic grocery, or a market that has international foods (you can also buy them online). The minced jalapeno and habanero are just suggestions (what I used). If you like it hotter, or have different types of peppers, or don't want them (the salsa is mildly spicy without), then feel free to adjust that to your own taste.
Provided by PalatablePastime
Categories Sauces
Time 1h
Yield 3 cups
Number Of Ingredients 13
Steps:
- About one hour before, tear off the stems and any woody part from the dried chiles.
- Shake out all the seeds, and tear them up (like you are ripping up an evil credit card) and place them into a heatproof bowl.
- Cover torn chiles with the 4 cups boiling water (make sure they are covered well- add more boiling water if needed).
- Weigh the top of the chiles down with a heatproof plate (just to make sure they stay submerged).
- Allow them to soften in the hot water for about 1 hour.
- Using a slotted spoon, remove the chiles from the water, but do not discard the water (set it aside for now).
- Place the softened chiles in a blender or food processor, along with the chopped 1/2 onion, salt, garlic, red wine vinegar, and lime juice.
- Puree mixture until smooth, adding 3/4-1 cup of the reserved soaking liquid to get the consistency you like (discard any liquid you don't need or save it to cook with rice).
- Pour pureed salsa into a bowl, and stir in the minced chiles (protect your hands if you want with gloves while mincing) (use habanero, jalapeno or whatever kind you like or have) and chopped cilantro.
- If you have not protected your hands with gloves while mincing the hot chiles, wash them several times with dishwashing liquid to help remove some of the volatile oils.
- And don't rub your eyes.
- The salsa may get hotter as it sits for awhile with those minced chiles, so consider that when deciding how many chiles to use.
- Adjust seasonings for salt (if necessary) and serve with warmed chips or over food.
Nutrition Facts : Calories 53.3, Fat 0.8, SaturatedFat 0.1, Sodium 1565.6, Carbohydrate 11.5, Fiber 3.2, Sugar 3.8, Protein 1.9
MEXICAN SALSA CRUDA WITH AVOCADO (A RAW TOMATO SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories easy, condiments
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a mixing bowl and blend well.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 2 grams
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