Mexican Red Table Salsa Salsa Roja De Mesa Recipes

SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE

Salsa Roja Recipe - Mexican Red Table Sauce image

This easy homemade salsa roja recipe is the ultimate Mexican salsa, perfect for tortillas, tacos and burritos, with tomatoes, jalapeno, lime juice and more.

Provided by Mike Hultquist

Time 25m

Number Of Ingredients 9

Ingredients

2 pounds tomatoes (chopped)
1 small white onion (chopped)
2 jalapeno peppers (chopped - use Serrano peppers for a bit more heat!)
2 cloves garlic (chopped)
¼ cup chopped cilantro
Juice from half a lime
2 tablespoons olive oil
¼ teaspoon cumin ((optional, not traditional, more Tex-Mex))
Salt to taste

Steps:

Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
Add cumin and bit of salt.
Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
Season with salt if needed and stir.
Cool and refrigerate until ready to use.
Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!

Nutrition Facts : Calories 23 kcal, Carbohydrate 2 g, Fat 1 g, Sodium 2 mg, Sugar 1 g, ServingSize 1 serving

SALSA ROJA TAQUERA (RED TACO-STAND STYLE SALSA)

Salsa Roja Taquera (Red Taco-Stand Style Salsa) image

The best red salsas I've had on the street are a deep, rusty brick color, and they taste definitively of dried chiles, acid and salt. Most people use a combination of dried arbol chiles-the hottest dried chile in the markets-and guajillo or cascabel, which paint the salsa a gorgeous deep-red color. In this simple version, I keep the tomatoes to a minimum and omit onion, so the chiles can shine brighter. It's tongue-swellingly hot, which makes it perfect on just about anything. I've called for eight dried arbol chiles, but you can bump it up to ten for even more fire.

Provided by Food Network

Categories condiment

Time 30m

Yield about 1 1/2 cups

Number Of Ingredients 5

Ingredients

8 to 10 dried arbol chiles
2 guajillo chiles
3 medium cloves garlic, unpeeled
2 ripe plum tomatoes
Salt to taste

Steps:

1 Snip off the stems of the chiles and shake out their seeds as best you can. If the chiles are too dry and brittle, warm them slightly on a gently heated comal, and then remove the seeds. Alternately, keep the seeds in to make a very hot salsa.
2 Heat the comal on low to medium-low and place the unpeeled garlic cloves near the edge of the pan, away from direct heat. Turn occasionally until soft and blackened in spots, 5 to 7 minutes. Peel the garlic cloves once cool enough to handle and set aside in a blender jar.
3 To toast the chiles, work with one at a time so they don't burn. Place each chile near the edge of the comal-again, away from the hottest part of the pan-and turn constantly for 5 to 10 seconds, pressing any wrinkled or folded spots lightly so all parts of the chile skin come into contact with the pan. They are done when the color lightens up in spots and they emit a spicy aroma. (This is a very quick process!) Remove all toasted chiles to a separate bowl and cover with water. Let sit 15 minutes or until the skins are soft. Reserve the soaking water.
4 While the chiles sit, heat the comal to medium or medium-high. Cook the whole tomatoes, turning often with tongs, until soft and blackened in spots. Transfer to a bowl and set aside.
5 Add the hydrated chiles to the blender jar (with the garlic), with 2 tablespoons of the reserved chile water and a generous 1/4 cup water. Blend until smooth. Add the tomatoes and 2 tablespoons more water, plus 3/4 teaspoon salt. Blend again, adding more water and salt if desired. (Note that the saltiness will mute when the still-warm salsa cools.) Serve at room temperature.

AUTHENTIC MEXICAN STYLE TABLE SALSA

Authentic Mexican Style Table Salsa image

This is an authentic mexican style table salsa. I have spent years perfecting this to achieve the taste of the salsas I had while in Mexico. It's a smooth table salsa which is typical of authentic mexican table salsa. You can make it as mild or hot as you like by adding or reducing the amount of chiltepines or chile pequins. Enjoy!

Provided by Raw Chef

Categories Sauces

Time 30m

Yield 1 quart, 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 (28 ounce) can whole peeled tomatoes with juice
1/4 white onion
1 tomatillo, husk removed
1 serrano pepper
1 1/2-2 teaspoons salt (start at 1 1/2 and add to taste)
1/2 teaspoon sugar
1/2 teaspoon granulated garlic
3/4-1 teaspoon fresh minced garlic
3 chilies, de arbols (stems removed)
8 chilies, pequins
8 chiltepin chilies
1/2 cup water (from boiling vegetables)
12 fresh oregano leaves
10 fresh cilantro leaves

Steps:

In medium saucepan add onion, tomatillo and serrano and enough water to cover. Bring to a boil and boil until tomatillo is soft and changes color to a more yellow color (about 10 minutes). While these are boiling, add a few tablespoons of oil to a small saute pan over medium heat. Add the chiltepins and chile pequins for about 10 seconds and remove to drain on a paper towel. Let cool completely. When vegetables are done boiling remove from water and let cool completely. Add everything into a blender and process until smooth.
Notes - I use 12 chile pequins and 10 chiltepins but I like my salsa pretty hot. Sometimes I will just use my deep fat fryer to toast the chiles instead of using the saute pan.
If you like your salsa more chunky, reserve half of the tomatoes and the onion, dice and stir in at the end.

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