Grilled Salsa Roja Recipes

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SALSA RECIPE - AUTHENTIC MEXICAN SALSA ROJA



Salsa Recipe - Authentic Mexican Salsa Roja image

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

3 Tomatoes
1/4 Onion
1/4 bunch of cilantro
1 clove of garlic
1 jalapeno
olive oil
salt to taste

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



Salsa Roja image

Provided by Tyler Florence

Categories     condiment

Time 55m

Yield about 3 cups

Number Of Ingredients 15

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

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

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

GRILLED TOMATILLO AND PINEAPPLE SALSA



Grilled Tomatillo and Pineapple Salsa image

Tart green tomatillos, which are relatives of tomatoes, cut the sweetness of pineapple in this lively salsa spiked with serrano chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

1 pound tomatillos, husked and halved
2 slices pineapple (each about 6 inches long and 1/2 inch thick)
3 fresh serrano chiles, stemmed
1 garlic clove
1/2 teaspoon coarse salt
1 tablespoon honey
1/2 cup loosely packed fresh cilantro, finely chopped
1 tablespoon finely chopped white onion

Steps:

  • Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 5 or 6 seconds). Grill tomatillos, pineapple, and chiles, flipping once, until blackened and cooked through, about 4 minutes per side. Set aside.
  • Using a mortar and pestle or the side of a large knife on a cutting board, crush together garlic and salt to form a paste. Pulse garlic paste, tomatillos, chiles, and honey in a food processor until coarsely combined; transfer to a bowl.
  • Cut pineapple into 1/2-inch dice. Add pineapple, cilantro, and onion to the tomatillo mixture; stir until combined. Serve warm or at room temperature.

SALSA ROJA



Salsa Roja image

Grilled veggies pureed in a food processor for a nice smoky, fresh salsa. Adapted from a recipe in Leslie's recipe archive. nt

Provided by PalatablePastime

Categories     Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

4 ripe tomatoes
1 -2 fresh jalapeno, depending on spiciness
1/2 medium onion
3 garlic cloves
1/2 bunch cilantro
1 teaspoon salt

Steps:

  • Grill all veggies except cilantro and salt until they blacken, removing each one as they do.
  • Remove stems froom veggies and also seeds from peppers, if preferred.
  • Place ingredients in a food processor and pulse until desired consistency is achieved.
  • Taste for salt and adjust if needed.
  • Chill until needed.

Nutrition Facts : Calories 22.1, Fat 0.2, Sodium 393.4, Carbohydrate 4.9, Fiber 1.3, Sugar 2.7, Protein 1

SALSA ROJA CHICKEN



Salsa Roja Chicken image

Quick pan-seared chicken breasts served with salsa, cotija cheese, and cilantro for a wonderful south-of-the-border taste. The whole family loves this! Easy and quick. Garnish with chopped avocado and sour cream if you like. Serve with Mexican rice and a tossed green salad.

Provided by Sherbg

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 37m

Yield 6

Number Of Ingredients 13

1 ½ pounds skinless, boneless chicken breasts, cut into six 4-ounce portions
¼ cup all-purpose flour, or more as needed
1 pinch salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
1 (15 ounce) can diced tomatoes
1 cup tomato salsa
1 tablespoon chili powder
½ teaspoon ground cumin
½ cup chicken stock
2 tablespoons freshly squeezed lime juice
4 ounces crumbled cotija cheese, divided
1 (6 inch) corn tortilla, cut into 1/2-inch squares
1 cup stemmed and chopped fresh cilantro leaves

Steps:

  • Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness.
  • Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.
  • Coat a large skillet with olive oil; heat over medium-high heat. Reduce heat to medium and add chicken; cook until golden brown, 5 to 6 minutes. Flip chicken and continue cooking until second side is golden brown, about 4 minutes more.
  • Stir diced tomatoes, salsa, chili powder, and cumin into the skillet. Cook until flavors combine, 2 to 3 minutes. Add chicken stock and lime juice; stir to blend. Transfer chicken to a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer, about 1 minute. Spoon sauce over chicken on the platter.
  • Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 13.8 g, Cholesterol 89.3 mg, Fat 12.1 g, Fiber 2.4 g, Protein 32.1 g, SaturatedFat 5 g, Sodium 698.7 mg, Sugar 3.4 g

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