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.
SALSA ROJA
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
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
SALSA ROJA
Provided by Julia Moskin
Categories easy, quick, condiments, dips and spreads, side dish
Time 45m
Yield about 3 cups
Number Of Ingredients 8
Steps:
- To make salsa: If using fresh tomatoes, place in a pot of simmering water and let cook until soft, about 15 minutes. Drain, remove stem ends, and purée with a blender.
- In a skillet, heat oil until shimmering. Add chilies, onion, garlic, cloves and canela (or spices), sprinkle with salt and cook over medium-low heat, stirring, until softened and golden, about 8 minutes. Add tomato purée or canned tomatoes and simmer, stirring often, until thickened and slightly sweet, about 15 minutes. Taste for salt. Purée with a blender until smooth.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 5 grams, TransFat 0 grams
SALSA ROJA CHICKEN
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
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
EASY SALSA ROJA
This is like the salsa that you get when you have salsa and chips at an authentic Mexican restaurant.
Provided by phatlosz
Categories Sauces
Time 15m
Yield 4 Cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place all the ingredients into a blender. Blend well so onions are cut up finely and all ingredients are mixed together well.
- I have found to determine if the salsa is "perfect", it is better to taste it with a tortilla chip rather than with the sauce alone. Sometimes it is perfect the way the recipe is, other times I'll add more of the jalapenos, cilantro, vinegar, lime or salt depending on taste.
- Let the salsa the set over night for best flavor. You can eat it after about an hour in the fridge, but over night is best.
- This is one of those recipes you'll make a few times and modify to make your own perfect blend of salsa.
Nutrition Facts : Calories 19.1, Fat 0.1, Sodium 269.6, Carbohydrate 4.5, Fiber 1, Sugar 2.6, Protein 0.6
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
CHARRED SALSA ROJA
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.
ENCHILADAS WITH SALSA ROJA
I've tried many enchilada recipes, and cobbled them together to create the one that works best for me. It's a little time consuming to dip the tortillas in hot oil then in the sauce before filling and rolling the enchiladas, but the taste is so good that it's worth the extra effort. this sauce is also good by itself with chips (I munch on any leftover sauce with chips while waiting for the enchiladas to bake!) You can also add 1 small can of tomato sauce to the sauce if you like tomato-y enchilada sauce. El Yucateco extra hot chile habanero sauce is my favorite sauce to add heat, and you can add 1 tablespoon of this sauce to the enchilada sauce and omit the small hot red peppers if you wish. A packet of fajita seasoning adds a lot of flavor to the beef mixture and can replace the other spices if you're in a hurry.
Provided by Lillian Patterson @edwardnortonfan
Categories Beef
Number Of Ingredients 20
Steps:
- Puree first 4 ingredients in food processor. Add to saucepan, straining first to remove any large chunks. Stir in remaining sauce ingredients and saute for several minutes on low until mixture starts to bubble. Remove from heat.
- Saute beef and diced onion in olive oil until cooked to desired doneness. Remove from heat and stir in 1 cup of the cheese.
- Heat oil and, using tongs, dip corn tortillas one at a time in oil, then in sauce. Fill with 2 tablespoons of beef mixture and roll, placing side by side in greased baking dish (be careful, as tortillas will be hot). Pour remaining sauce over enchiladas and bake for 20 minutes at 350 degrees. Top with remaining cheese and bake for an additional 10 minutes or until cheese is melted. Let pan rest for 5 minutes before serving.
SALSA ROJA
Roasting the vegetables first is a superb way to make a deeply flavored salsa.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees with rack in upper third. Put tomatoes, cut side up, on a rimmed baking sheet, along with onion, 2 jalapenos, and garlic. Drizzle with oil and roast until vegetables are blistered in places and wilting, 22 to 25 minutes. Remove from oven.
- Pulse remaining jalapeno in a food processor until finely chopped. Add roasted vegetables and any accumulated juices, along with cilantro, salt, lime juice, and broth. Pulse until smooth.
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