SALSA ROJA
Here's a simple recipe for a fiery, concentrated batch of Salsa Roja.
Provided by Mexican Please
Time 30m
Number Of Ingredients 13
Steps:
- Start by roasting the tomatoes in a 400F oven.
- Use a damp towel to wipe off any dusty crevasses on the dried chiles. To de-seed them it's easiest to cut off the stem and make a slit lengthwise, then use your hands to pull out the ribs and seeds.
- Saute 1/2 onion and 3 whole garlic cloves in a dollop of oil over medium heat. When the onion starts to soften add the dried chiles. (It's worth cutting the chiles into smaller pieces before adding them to the pan.)
- Let the chiles cook for a few minutes and then add the roasted tomatoes to the pan along with: 1/2 teaspoon Mexican oregano, 1 teaspoon salt, freshly cracked black pepper, 2.5 cups water. (I also add 1 chipotle in adobo and 1 tablespoon of adobo sauce but this is optional.)
- Simmer for 5 minutes or so and then add everything to a blender and combine well.
- Strain the sauce over a mixing bowl and discard the leftover solids. You might have to use a spoon or spatula to push the sauce through the strainer.
- Taste for salt level. I added another pinch of salt along with a splash of cider vinegar.
- Serve immediately or store in an airtight container in the fridge (in a squeeze bottle!).
Nutrition Facts : Calories 21 kcal, ServingSize 1 serving
SALSA RECIPE - AUTHENTIC MEXICAN SALSA ROJA
Salsa Recipe - Authentic Mexican Salsa Roja made with fresh ingredients is a perfect appetizer or snack to enjoy this summer.
Provided by Charbel Barker
Categories Appetizer
Time 15m
Number Of Ingredients 7
Steps:
- Blend the tomato, garlic, and jalapeno in a blender.
- Separately, dice the onions and the cilantro.
- Add the tomato, garlic, jalapeno mixture to a frying pan with a small amount of olive oil.
- Heat over medium high heat until it begins to boil, and then remove from heat.
- Put the salsa in a bowl, add the cilantro and onion, and stir well.
- Add salt to taste.
Nutrition Facts : ServingSize 2 tbsp, Calories 2 kcal
SALSA ROJA RECIPE
Salsa Roja. There are as many homemade salsas as households are in Mexico. Every home has its own version of a homemade salsa. This is very easy to make salsa that can even be cooked in the microwave in an oven-safe dish bowl.
Provided by Mely Martínez
Categories Salsas
Time 15m
Number Of Ingredients 6
Steps:
- Cook the tomato and peppers at medium-high heatuntil tender (about 12-15 minutes).
- Drain the water, reserving a couple of tablespoons in case you need to make the salsa texture thinner. Place the tomato and chili peppers in a food processor or blender
- with the garlic clove and onion. Process until smooth.
- Place the sauce into a bowl or dish. Season with salt. If you want a thinner salsa to add some of the water in which the tomato was cooked.
- Stir well to get an even texture.
Nutrition Facts : Calories 35 kcal, Carbohydrate 8 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SALSA ROJA
Preparing homemade salsa lets you alter the flavor to fit your palate. Whip this easy snack together and serve with fresh veggies or. my favorite, lime tortilla chips. -Amber Massey, Coppell, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 7 cups.
Number Of Ingredients 14
Steps:
- Place the first 10 ingredients in a food processor; cover and process until chopped. Add cilantro and lime juice; cover and pulse until combined. , Transfer to a bowl; stir in avocados. Serve with tortilla chips.
Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
SALSA ROJA MEXICANA
This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding. We love to visit because every meal in her home is a feast!
Provided by PanNan
Categories Sauces
Time 25m
Yield 4-5 cups
Number Of Ingredients 7
Steps:
- Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil.
- Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.
- Drain, but reserve 1/3 cup of the cooking liquid.
- Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender.
- Add garlic; blend until the garlic is finely dispersed throughout the liquid.
- Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture.
- Heat the olive oil in the bottom of a sauce pan.
- Add the chopped onion and saute a couple of minutes.
- Add the sauce from the blender.
- Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes.
- Taste, and add salt if necessary.
Nutrition Facts : Calories 117.1, Fat 7.4, SaturatedFat 1.1, Sodium 84.6, Carbohydrate 12.4, Fiber 3.5, Sugar 7.7, Protein 2.7
SALSA ROJA
Provided by Tyler Florence
Categories condiment
Time 55m
Yield about 3 cups
Number Of Ingredients 15
Steps:
- Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.
- Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).
- Add the chile mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Transfer to a large serving bowl and serve.
QUICK & EASY SALSA ROJA
Make and share this Quick & Easy Salsa Roja recipe from Food.com.
Provided by Leonas
Categories Vegetable
Time 10m
Yield 4 Cups
Number Of Ingredients 11
Steps:
- Place onions, jalapeno chile, and garlic into food processor. Pulse several times, until chopped fine.
- Place tomatoes into food processor.
- Place chopped cilantro, lime juice, salt, and sugar into food processor.
- Mince Serrano chile very fine, then saute for a few minutes, until soft, in olive oil. Place inside food processor, oil and all.
- Pulse all ingredients together until as smooth or chunky as you like. Taste, add salt if desired, serve with tortilla chips.
Nutrition Facts : Calories 85.6, Fat 3.7, SaturatedFat 0.5, Sodium 905.3, Carbohydrate 13.7, Fiber 1.7, Sugar 5.5, Protein 1.8
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