Salsarossa Recipes

SALSA ROSA

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!

SALSA

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

SALSA ROSA - MICHAEL CHIARELLO

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

Steps:

• Heat the oil in a saucepan and cook onions until tender.
• Meanwhile, preheat the grill and place the peppers on a roasting pan underneath the grill.
• Turn occasionally until their skins blister black.
• Place in a bowl and cover with clingfilm or put in a paper bag.
• Leave to sweat for ten minutes, then peel away the skin.
• Discard the stalk and seeds and dice the flesh.
• When the onions are tender, add the chilli pepper, red peppers and garlic to the pan.
• Cook for a further 10 minutes.
• Add the tomatoes to the pan, turn up the heat and boil for 10 minutes.
• Taste and adjust with salt and pepper.

SALSA ROJA

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.

SALSA ROSSA

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.