Charred Salsa Roja Recipes

CHARRED SALSA ROJA

Charred Salsa Roja image

Provided by Rick Martinez

Time 30m

Yield 3 cups

Number Of Ingredients 7

Ingredients

8 plum tomatoes (about 2 pounds), cored
4 cloves garlic, unpeeled
2 serrano chiles, stemmed
1/2 medium white onion, halved
1/4 cup packed cilantro leaves and tender stems
2 tablespoons fresh lime juice, plus more if needed
Kosher salt

Steps:

Heat a large cast-iron skillet over high heat. Add the tomatoes, garlic, chiles and onion and cook, turning occasionally, until charred on all sides, about 3 minutes for the garlic, 4 to 5 minutes for the chiles, 6 to 8 minutes for the onion and 8 to 10 minutes for the tomatoes. Transfer to a plate to cool. When cool enough to handle, peel the garlic.
Add the tomatoes, garlic, chiles, onion, cilantro, lime juice and 1 tablespoon salt to a blender and puree on low speed, stopping to scrape the sides and bottom to ensure an even texture, until the salsa is almost smooth but some small pieces remain. Season with salt and more lime juice if needed.

SALSA ROJA

Salsa Roja image

Provided by Tyler Florence

Categories condiment

Time 55m

Yield about 3 cups

Number Of Ingredients 15

Ingredients

1 dried ancho chile, stemmed and seeded
1 dried Anaheim chile, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
1 tablespoon dried oregano, preferably Mexican
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 cup hot water
8 plum tomatoes, quartered
1 medium Spanish onion, sliced
3 garlic cloves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 sprigs cilantro
1 tablespoon sugar
1 lime, juiced

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.

SALSA ROJA

Salsa Roja image

Use this charred tomato-chile salsa to top Egg Shop's Chilaquiles.

Provided by Nick Korbee

Categories HarperCollins HarperCollins Salsa Dip Condiment/Spread Condiment

Yield Makes 3 cups

Number Of Ingredients 10

Ingredients

3 Roma tomatoes
5 garlic cloves, peeled
1 jalapeño pepper, stemmed
1 Fresno chile, stemmed
1/2 yellow onion, roughly chopped
1 teaspoon cumin seeds
2 cups tomato juice
2 cups water
Zest and juice of 1 lime
1 teaspoon sea salt

Steps:

In a large saucepan over medium-high heat, char the outside of the tomatoes, garlic, and chiles and then add the onion and cumin seeds, continue to cook about 3 minutes. Add the tomato juice, water, lime zest, lime juice, and salt and simmer, uncovered, for 20 minutes. When the tomatoes have nearly lost their skins and the garlic is softened, puree the sauce in a blender briefly, leaving the final product slightly chunky. Slightly funky.
Let cool completely, then store in an airtight container in the fridge.
Do Ahead
Salsa roja will keep for up to 7 days and is always better on day two!

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