Salsa Quemada Riques Recipes

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SALSA QUEMADA RIQUES



Salsa Quemada Riques image

This winning recipe in El Restaurante Mexicano's 2007 Sassiest Salsa Contest is a traditional Mexican salsa made with Red Pack Tomatoes, pasilla peppers, chiles de arbol, garlic, onion and a dash of cumin.

Provided by cookiedog

Categories     Sauces

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 10

3 canned tomatoes, from a 14 . 5-oz can of redpack whole peeled tomatoes with juice (drained)
4 garlic cloves, roasted
1/2 medium onion, roasted
1 teaspoon salt
3 dried pasilla peppers
4 chiles de arbol
1/2 cup water
1 dash cumin
1 dash fresh black pepper
1/2 lime, juice of

Steps:

  • Rinse peppers under cold water.
  • In skillet (medium heat) heat chilies, turning occasionally.
  • You will start smelling their roasted aroma.
  • Be careful not to burn them.
  • It will take approximately 3 minutes.
  • Put chilies into a bowl; cover with hot water and let sit for 5 minutes.
  • Drain chilies thoroughly.
  • Remove most seeds, leaving in a few (approximately 15).
  • Put chilies in blender and blend with remaining ingredients.
  • Serve with totopos (chips).
  • Also works great with pork, beef tenderloin and lamb.

Nutrition Facts : Calories 70.2, Fat 1.6, Sodium 1110.8, Carbohydrate 14, Fiber 3.9, Sugar 4.5, Protein 2.7

SALSA QUEMADA (ROASTED TOMATO SALSA)



Salsa Quemada (Roasted Tomato Salsa) image

Provided by Deborah Schneider

Categories     Sauce     Food Processor     Garlic     Roast     Vegetarian     Quick & Easy     Cinco de Mayo     Backyard BBQ     Healthy     Vegan     Party

Yield Makes 2 1/2 cups

Number Of Ingredients 6

5 large Roma tomatoes, whole, not cored or cut in any way
1 serrano or jalapeño chile
2 cloves garlic, skin on
1/4 cup minced white onion
1 teaspoon salt, or to taste
1/2 bunch cilantro

Steps:

  • 1. Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.
  • 2. Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.

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