Salsa Rosada Recipes

SALSA ROSA

Salsa Rosa image

Directly from Italy: a typical Italian recipe. Try it with salads!

Provided by Lucia

Categories Appetizers and Snacks

Time 5m

Yield 4

Number Of Ingredients 4

Ingredients

3 tablespoons mayonnaise
1 teaspoon ketchup
2 teaspoons tomato sauce
1 tablespoon whiskey

Steps:

In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended. Refrigerate until using. This dressing is great served with prawn salads!

Nutrition Facts : Calories 85.5 calories, Carbohydrate 0.8 g, Cholesterol 3.9 mg, Fat 8.2 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 86.2 mg, Sugar 0.5 g

SALSA ROJA

Salsa Roja image

Provided by Tyler Florence

Categories condiment

Time 55m

Yield about 3 cups

Number Of Ingredients 15

Ingredients

1 dried ancho chile, stemmed and seeded
1 dried Anaheim chile, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
1 tablespoon dried oregano, preferably Mexican
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 cup hot water
8 plum tomatoes, quartered
1 medium Spanish onion, sliced
3 garlic cloves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 sprigs cilantro
1 tablespoon sugar
1 lime, juiced

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 ROSADA OR SALSA GOLF

Salsa rosada or salsa golf image

Salsa rosada, also known as golf sauce o salsa coctel, is a popular Latin American sauce made with mix of mayonnaise and ketchup

Provided by Layla Pujol

Categories Condiment Sauce

Time 5m

Number Of Ingredients 4

Ingredients

1 cup homemade mayonnaise (or store-bought)
6 tbs ketchup (adjust to taste)
1 tbs lemon juice
Other optional ingredients you can add: cumin (hot sauce, a dash of fresh cream, a dash of whisky or vodka)

Steps:

Combine the ingredients in a small bowl and mix well.

SALSA ROSA - MICHAEL CHIARELLO

Salsa Rosa - Michael Chiarello image

Found on Napastyle.com. The chef notes that the sauce freezes well and has several uses. It can be used as a dip for bread, grilled chicken, and seafood. It can be stirred into risotto, mixed with mayo to make a sandwich spread, or tossed with pasta.

Provided by Brookelynne26

Categories Sauces

Time 1h

Yield 7 cups

Number Of Ingredients 9

Ingredients

12 large red bell peppers
olive oil, for coating the peppers plus 2 tablespoons (or as needed)
4 serrano chilies
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh oregano
1 cup fresh tomato puree
1 1/2 teaspoons sea salt
1 tablespoon red wine vinegar
freshly ground black pepper

Steps:

Preheat the oven to 450ºF. Line a baking sheet with aluminum foil. Coat the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a bowl and cover with plastic wrap so they steam as they cool. Peel the peppers and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
Heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chilies, lower the heat to moderate, and cook, turning occasionally, until the chilies are softened, lightly browned, and blistered on all sides. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, peel the chilies and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Chop the chilies finely, then use the side of your knife to mash them to a paste.
Add more oil to the skillet if needed to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and sauté briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
Combine the red peppers, serrano chilies, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.

SALSA ROSSA

Salsa Rossa image

Serve this tomato-based Italian salsa with Slow-Roasted Balsamic-Glazed Duck with Roasted Vegetables from chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Yield Makes enough for 8 servings

Number Of Ingredients 6

Ingredients

1 (28-ounce) can San Marzano tomatoes, drained, skins and seeds discarded
3 tablespoons olive oil
2 cloves garlic, thinly sliced
1 small stick cinnamon
1 large fresh red chile, pierced all over with the tines of a fork
Coarse salt

Steps:

Place tomatoes in a bowl and, using your hand, gently break them up; set aside.
Heat olive oil in a medium saucepan over medium-high heat. Add garlic, cinnamon, and chile; cook, stirring, until garlic is golden. Add tomatoes and a pinch of salt. Reduce heat and cook until slightly thickened, 20 to 30 minutes. Remove cinnamon stick and discard; serve salsa rossa with roasted vegetables.

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