SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE
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
Categories Main Course
Time 25m
Number Of Ingredients 9
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
RED CHILE SALSA
Provided by Jeanne Kelley
Categories Condiment/Spread Sauce Blender Sauté Vegetarian Quick & Easy Low Cal Healthy Low Cholesterol Honey Cinnamon Chile Pepper Bon Appétit
Yield Makes about 1 1/4 cups
Number Of Ingredients 6
Steps:
- Heat oil in heavy medium skillet over medium heat. Add chiles; fry until fragrant and chiles turn light orange, stirring often, about 2 minutes. Transfer to plate; cool. Heat same skillet over medium-high heat. Add garlic; sauté until golden, about 1 minute. Add 1 cup water; remove from heat. Puree chiles, garlic-water mixture, honey, and cinnamon in blender, adding more water by tablespoonfuls if too thick. Transfer to bowl. Season with salt. DO AHEAD: can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
RED ROASTED TOMATILLO SALSA WITH CHILES
This will keep a week in the fridge, but is best when made fresh. Recipe adapted from one by Rick Bayless.
Provided by zeldaz51
Categories Mexican
Time 35m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Set an ungreased griddle or heavy skillet over medium heat. If using dried chiles, break off their stems. Toast the chiles a few at a time. Set them on the hot surface, press flat for a few seconds with a metal spatula. They'll crackle a little and become freagrant), then flip and press down to toast the other side. Transfer the toasted chiles to a bowl, cover with hot water, and set aside for 30 minutes, stirring regularly to ensure even soaking. Drain the chiles, discarding the liquid.
- On a heavy, dry skillet or griddle over medium heat, roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins, and chop roughly.
- Preheat the broiler. Place the tomatillos on a baking sheet, and place about 4 inches from heat. When the tomatillos have blistered, blackened, and softened on one side, turn them over, and roast on the other side. Cool completely on the baking sheet.
- Scrape the tomatillos and their juices into a food processor or blender, and add the rehydrated chiles and garlic, and puree to the desired consistency. Transfer salsa to a serving bowl, and add enough water to give the salsa an easily spoonable consistency, about 3 to 4 tablespoons. Season with salt, and add 1/4 teaspoon sugar (optional) if you want to soften any tartness.
Nutrition Facts : Calories 93.1, Fat 2.1, SaturatedFat 0.3, Sodium 943.3, Carbohydrate 18.7, Fiber 6, Sugar 10.1, Protein 3
ROASTED TOMATILLO-CHILE SALSA
This salsa works well with our Pork Tamales.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3/4 cup
Number Of Ingredients 7
Steps:
- Preheat broiler. Place tomatillos, garlic, and Hatch chile on a rimmed baking sheet. Broil, turning occasionally, until charred, about 10 minutes.
- When cool enough to handle, squeeze garlic from skins into a blender. Scrape and discard charred skin from Hatch chile, remove seeds, and add chile to blender with tomatillos, garlic, and chipotles. Process until combined. Add salt, sugar, and cilantro. Pulse until smooth.
ROASTED RED GUAJILLO SALSA WITH TANGY TOMATILLOS
A while back I cooked my way through Mexican cookbooks and my favorites were always Rick Bayless. I discovered salsas using dried chiles through his cookbooks and found the taste and aroma to be much more complex and intense than fresh salsas. Although I love fresh salsas too, if I had the choice, I would choose salsas made from dried chiles. This one uses dried guajillo chiles but you can sub dried New Mexico, chipotle, pasilla, ancho or pulla.
Provided by Rinshinomori
Categories Sauces
Time 20m
Yield 2 C
Number Of Ingredients 8
Steps:
- In a small skillet heat oil to a 1/4 inch depth over medium heat. Pull the stems off chiles and remove the seeds completely.
- Lay chiles in the skillet and turn them over several times as they toast and change color on the inside from dark cranberry red to a red. This should only take 15-20 seconds. Remove and place on paper towels. Chiles will crisp as they cool. You can do this one chile at a time.
- Lay the tomatillos on a baking sheet and set the pan 4 inches below the broiler and let broil until they are softened and black in places, about 5 minutes. The skin will split. Flip the tomatillos and roast other side for 4-5 more minutes or so. Set aside to cool. Do not peel off the darkened skins or cut out the cores.
- Turn oven to 425 and lay onion rings and garlic on a baking pan and bake until onions are deeply golden and garlic soft and browned in spots, about 15 minutes. Stir every couple of minutes. Cool to room temperature.
- In a blender or food processor, blend tomatillos including their juice with dry toasted chiles. Process to a smooth puree. Scrape two-third of the puree into a bowl.
- Roughly chop onion and garlic and add them to the blender still containing the rest of the chile tomatillo mixture. Pulse repeatedly until moderately finely chopped. Add a little water to loosen everything up and keep pulsing. Stir in enough water to give the salsa a lightly consistency. Combine this with chile tomatillo puree in a bowl.
- Taste and season with salt and bit of sugar. Use within 5 days or freeze.
THREE CHILE DRY ROASTED TOMATILLO SALSA
A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles.
Provided by HMAUSER
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
- Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.
Nutrition Facts : Calories 17.8 calories, Carbohydrate 3.5 g, Fat 0.4 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 49.9 mg, Sugar 2 g
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
Preparing homemade salsa lets you alter the flavor to fit your palate. Whip this easy snack together and serve with fresh veggies or. my favorite, lime tortilla chips. -Amber Massey, Coppell, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 7 cups.
Number Of Ingredients 14
Steps:
- Place the first 10 ingredients in a food processor; cover and process until chopped. Add cilantro and lime juice; cover and pulse until combined. , Transfer to a bowl; stir in avocados. Serve with tortilla chips.
Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
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