EASY SALSA ROJA - FOOD BLOG WITH AUTHENTIC MEXICAN RECIPES
Versatile salsa roja recipe that is really easy to prepare. Made with plum tomatoes, white onion, serrano chile, cilantro, and garlic. Great with chilaquiles, eggs, beef, and chicken.
Provided by Douglas Cullen
Categories Salsa
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Cut the onion in quarters.
- Cut the tomatoes in half.
- Cut the stems off the chiles, slice in half, and remove seeds.
- Peel the garlic.
- Add all of the ingredients except the cilantro and salt to a large pot.
- Add just enough water to almost cover the ingredients (about 4 cups).
- Bring the water to a boil and then reduce to low. Simmer for 20 minutes.
- Blend all of the ingredients including the cilantro with the cooking water (blend in 2 batches).
- Heat 2 tablespoons of cooking oil in the same pot over medium heat.
- Pour the blended salsa into the hot oil.
- Reduce the heat and simmer for 20 minutes.
- Adjust the salt to taste.
Nutrition Facts : Calories 24 kcal, CarbohydrateContent 5 g, ProteinContent 1 g, FatContent 2 g, SodiumContent 247 mg, SugarContent 3 g, ServingSize 1 serving
SALSA ROJA | MEXICAN PLEASE
Here's a simple recipe for a fiery, concentrated batch of Salsa Roja.
Provided by Mexican Please
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 24
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
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