Salsa Del Diablo Rojo Recipes

SALSA ROJA

Salsa Roja image

A great enchilada or taco sauce. Can be made ahead and refrigerated for up to 1 week.

Provided by unsane1047

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

Time 25m

Yield 32

Number Of Ingredients 12

Ingredients

1 quart vegetable stock
8 large dried ancho chiles, stemmed and seeded
3 plum tomatoes, chopped
1 small onion, chopped
1 small dried red chile, stemmed and most seeds discarded
3 cloves garlic, chopped
1 tablespoon light brown sugar
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon cider vinegar

Steps:

Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes.
Cover saucepan and remove from heat; let stand for 10 minutes.
Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.

Nutrition Facts : Calories 21.9 calories, Carbohydrate 3.4 g, Fat 0.9 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 156.6 mg, Sugar 0.7 g

SALSA DIABLO

Salsa Diablo image

Provided by Ree Drummond : Food Network

Time 1h15m

Yield 8 servings

Number Of Ingredients 13

Ingredients

Two 10-ounce cans diced tomatoes with green chiles, such as Rotel
One 28-ounce can whole tomatoes in juice
1/2 cup fresh cilantro leaves
1/4 cup chopped onion
1 clove garlic, minced
1 habanero chile, seeded and chopped
1 jalapeno, quartered and sliced thin (with seeds and membrane)
1 canned chipotle in adobo sauce
1 teaspoon hot sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
Juice of 1 lime

Steps:

In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.

SALSA DEL DIABLO ROJO

Salsa Del Diablo Rojo image

This is an addicting red salsa with a hot aftertaste that kicks you right in the teeth! When prepared correctly, it has a restaurant style consistency, which is not too thick, and not too thin.

Provided by JasoFett

Categories Sauces

Time 20m

Yield 2 cups, 10 serving(s)

Number Of Ingredients 10

Ingredients

1/3 medium white onion
1/2 cup fresh cilantro
1 serrano pepper
1 jalapeno pepper
1 anaheim chili
1 red bell pepper
3 garlic cloves
1 (14 ounce) can tomatoes and green chilies
1 teaspoon lime juice
2 tablespoons salsa mix

Steps:

Cut tops off peppers. Leave the seeds.
Cut onion into manageable pieces.
Dice Garlic.
Run all vegetables through the shredding blade of your food processor. If you don't have a food processor, diced all vegetables into small pieces.
Using the mixing blade of your food processor, pulse all vegetables together, then add can of tomatoes. Run for 30 seconds.
Pour in salsa mix and lime juice. Blend for approximately 1 minute.
Pour into serving bowl and enjoy!

Nutrition Facts : Calories 14.7, Fat 0.1, Sodium 160.4, Carbohydrate 3.4, Fiber 0.5, Sugar 1, Protein 0.6

MOJO ROJO

Mojo Rojo image

Mojo is a type of sauce; different versions are served all over the Spanish-speaking world. This one comes from the Canary Islands of Spain, where no table would be complete without a bowl of mojo on it. Mojo is eaten on everything and at every meal and is the perfect complement to grilled fish and egg dishes. The consistency and pungency can be adjusted to you liking, and the sauce varies from place to place, but the basis is always peppers, both sweet and pungent. This is a very simple recipe, easy enough for the beginner cook. From Eating Well.

Provided by Bev I Am

Categories Sauces

Time 15m

Yield 1 3/4 cups

Number Of Ingredients 11

Ingredients

2 tablespoons cider vinegar or 2 tablespoons wine vinegar
2 tablespoons extra virgin olive oil
6 garlic cloves, crushed and peeled
1 teaspoon cumin seed, toasted
1/2 teaspoon dried oregano
2 cups diced red bell peppers (1 1/2 medium)
2 teaspoons sliced almonds, toasted
3 slices French bread, 1/2 inch thick each, lightly toasted and cubed
2 tablespoons sweet paprika
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt, to taste

Steps:

Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
Add bell pepper and almonds; pulse until completely pureed.
Add bread, paprika, cayenne and salt; pulse until smooth.
If the sauce seems thick, thin with a little water.
Note: Mojo will keep, covered in the refrigerator for up to 4 days.
If it separates a little, drain off liquid.

Nutrition Facts : Calories 542.7, Fat 21.8, SaturatedFat 3.2, Sodium 1343.8, Carbohydrate 76.6, Fiber 10.5, Sugar 8.6, Protein 13.9

FIERY RED SALSA

Fiery Red Salsa image

Instead of buying costly commercial salsas with preservatives, makes this fresh spicy red version in minutes. Just remember, when handling hot peppers, such as jalapenos, use rubber gloves, and keep hands away from eyes!!

Provided by Chef mariajane

Categories Sauces

Time 10m

Yield 3 cups

Number Of Ingredients 9

Ingredients

2 large garlic cloves
1 medium onion
2 -4 jalapeno peppers, quartered
1/2 cup cilantro leaf
1/2-1 teaspoon sugar
2 (398 ml) cans whole tomatoes, drained
1 tablespoon lime juice
salt
tortilla chips, for serving

Steps:

Put all ingredients except tortilla chips into blender container in order given in recipe.
Cover and pulse three times.
Pour into bowl; serve with tortilla chips.

Nutrition Facts : Calories 62.2, Fat 0.5, SaturatedFat 0.1, Sodium 12.9, Carbohydrate 14.1, Fiber 3.3, Sugar 8, Protein 2.5

SALSA DIABLO

Salsa Diablo image

Make and share this Salsa Diablo recipe from Food.com.

Provided by PalatablePastime

Categories Sauces

Time 25m

Yield 3 cups

Number Of Ingredients 7

Ingredients

1 lb tomatillo
2 medium tomatoes, diced
1 medium white onion, minced
1 Mexican lime, juice of
4 -6 fresh jalapenos (to taste)
2 tablespoons tomato paste
1/2 teaspoon salt

Steps:

Remove husks and stems from tomatillos; rinse and drain.
Place tomatillos in a pan with enough water to cover; bring to a boil over medium heat and cook 5-10 minutes or until tender; drain.
When tomatillos are cool, remove skins from tomatillos if desired and chop coarsely.
Mix ingredients together thoroughly in a bowl.
Serve.

Nutrition Facts : Calories 93, Fat 1.9, SaturatedFat 0.3, Sodium 479, Carbohydrate 18.9, Fiber 5.4, Sugar 11.6, Protein 3.2

BASIC RED SAUCE (SALSA DE CHILE ROJO)

Basic Red Sauce (Salsa De Chile Rojo) image

When you go out for Mexican food at your favorite little place, and your food's covered with that delicious red sauce, and you wish you could make it at home? Now you can! This is so simple to make! I found this recipe in one of my gazillion cookbooks. I decided to give it a try. I'd been using the same red sauce for years, and loved it, so I'm not sure why I even tried this one. But am I glad I did!!! lol This recipe is mild, so should you want yours more spicy, then you'll want to use the hotter dried chiles. Either way, I'm sure you will love it. Don't be afraid of the dried chiles if this is your first attempt. It really is simple to do, and the end result will be so worth it. Where I buy my dried chiles, actually it's Albertson's, there's a rack in the specialty aisle, and there are cellophane bags hanging up. Usually, the bags have the type of chile and how spicy hot it is. So, that should help you out some. If you can't find any, zmail me and I'll help you. This freezes well.

Provided by FLUFFSTER

Categories Sauces

Time 1h45m

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

8 ancho chilies, dried
3 1/2 cups warm water
1 medium onion, chopped
2 garlic cloves, chopped
1/4 cup vegetable oil
1 (8 ounce) can tomato sauce
1 tablespoon dried Mexican oregano (regular will do)
1 tablespoon cumin seed
1 teaspoon salt

Steps:

Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!

NINFA'S RED SALSA

Ninfa's Red Salsa image

I have loved Ninfa's for a long time. Recently I found a book with handwritten recipes from several Texas area restaurants, so I'm sharing them.

Provided by ATXChefInTraining

Categories Mexican

Time 28m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 -2 chiles de arbol
1 -2 dried red pepper, if you can't get chiles de arbol
4 medium tomatoes, halved
3 garlic cloves
4 sprigs cilantro
1 teaspoon salt
1 -2 jalapeno (optional)
1 -2 tablespoon oil (Recipe doesn't specify the type.)
1/2 cup tomato sauce (optional)

Steps:

Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
This salsa may be made in advance and either refridgerated or frozen.

Nutrition Facts : Calories 56.1, Fat 3.7, SaturatedFat 0.6, Sodium 588.9, Carbohydrate 5.7, Fiber 1.6, Sugar 3.3, Protein 1.3

AJí ROJO

Ají Rojo image

This simple Peruvian style pepper sauce (known as an ají in South America) is a great table condiment and will add a hint (or a punch!) of spiciness to your next meal. This recipe originally appeared on our website at www.coseppikitchen.com

Provided by taylor.cook

Categories Sauces

Time 10m

Yield 1 1/2 cups, 24 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fresh red pepper, veined and chopped (a mix of both hot and sweet, depending on your preference)
2 garlic cloves, chopped
3 teaspoons key lime juice (about 3 limesâ worth)
1 tablespoon olive oil
water
1/4 cup chopped fresh cilantro
1/4 cup diced scallions or 1/4 cup green onion
salt and pepper

Steps:

In a blender or food processor, combine peppers, garlic, key lime juice, and olive oil. Puree until smooth, adding just enough water (usually about 1/4 cup) to encourage blending.
Transfer puree to a bowl and add cilantro, green onions, and salt and pepper. Mix until incorporated.
Serve with your next meal!
Store in an airtight container in the refrigerator for up to one week.

Nutrition Facts : Calories 11.7, Fat 0.6, SaturatedFat 0.1, Sodium 1.1, Carbohydrate 1.4, Fiber 0.4, Sugar 0.8, Protein 0.2

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