Salsa Frita Fried Sauce Recipes
RESTAURANT STYLE SALSA (ROJA SALSA FRITA)
Do you love that fresh red salsa at your local Mexican restaurant? Do you want to learn how to make it at home? I can help! This recipe for restaurant-style salsa is so simple to make. All you need are 6 ingredients and 20 minutes of your time. All the ingredients are easy to find at your local grocery store, leaving you with a delicious salsa frita!
Provided by Mely Martínez
Categories Salsas
Time 20m
Number Of Ingredients 6
Steps:
- Roughly chop tomatoes, serranos, garlic clove, and onion.
- Place in your blender with ¼ cup of water, and process until smooth (or slightly coarse, if you prefer).
- Heat the oil in a medium-size frying pan over medium-high heat, and pour in the salsa and stir.
- Once the salsa starts boiling, reduce the heat and gently simmer for about 13-15 minutes, stirring from time to time, until all the ingredients are well cooked. If it needs it, add more water; this will depend on how juicy the tomatoes are.
- Once done, season with salt and serve. This sauce will keep well for about 3 days in your refrigerator.
Nutrition Facts : ServingSize 1 Tbsp, Calories 14 kcal, Fat 1 g, SaturatedFat 1 g, Sodium 116 mg
SALSA FRITA (FRIED SAUCE)
Steps:
- Grind veggies together, add salt and fry in olive oil over low flame about five minutes. Serve hot, yield 8 servings. From: [email protected] (Lynn Johnson) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
Nutrition Facts : Calories 14 calories, Fat 0.859375 g, Carbohydrate 1.408225 g, Cholesterol 0 mg, Fiber 0.241625006198883 g, Protein 0.1751 g, SaturatedFat 0.12261375 g, ServingSize 1 1 Serving (15g), Sodium 0.630625 mg, Sugar 1.16659999380112 g, TransFat 0.0272650000000001 g
SALSA FRITTATA
Make and share this Salsa Frittata recipe from Food.com.
Provided by Chef at Large
Categories Breakfast
Time 24m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Pour olive oil into a 10 inch ovenproof frying pan over medium heat.
- Add onions, peppers and mushrooms, salt and pepper and stir until vegetables are softened but not browned, about 6-8 minutes.
- POur in eggs and cook until almost set but still runny on top, about 2 minutes.
- Pour salsa on top of eggs and sprinkle with cheese. Place in brolier.
- Wait till cheese is melted and browned, about 3 to 4 minutes.
- Slide frittata onto a serving platter and cut into wedges.
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- Add tomatoes, bell pepper, jalapeños, red onion, garlic, guajillo chiles, and chili powder to blender. Blend until smooth.
- In a deep pot or dutch oven, heat olive oil over medium-high heat until hot. Pour in salsa and cook for 8-10 minutes, until salsa has reduced, thickened slightly, and deepened in color. Careful - salsa will splatter and pop.
- Remove from pan and allow to cool to room temperature. Once cool, stir in lime juice, cilantro, salt, and pepper. Serve on tacos, burritos, Mexican bowls, or with chips.
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