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
HOMEMADE RED HOT SAUCE
In Mexico, the bottled hot sauce is used every day to spice up street fares such as potato chips, fruit cocktails, popcorn, and other fried foods sold as snacks in plastic bags. It is also used in some seafood cocktail preparations and alcoholic drinks. I hope you enjoy this delicious recipe.
Provided by Mely Martínez
Categories Salsas
Time 30m
Number Of Ingredients 12
Steps:
- Place the arbol peppers, guajillo peppers, and garlic in a saucepan with the water. Turn the heat to high, and once the water starts boiling, turn the heat down and simmer for about 20 minutes, or until peppers are very soft. Due to the fumes, the peppers will give off, make sure your windows are open or turn on the exhaust fan.
- Remove saucepan from heat and allow to drop to room temperature. Once it has cooled, place the peppers, garlic, spices, dried herbs, vinegar, and one cup of the cooking water into a blender. Puree until you have a very fine texture.
- Pour this mixture into a glass container using a strainer, to remove any pieces of pepper skins left.
- Pour the mixture into the saucepan again, turn to medium-high heat, and gently simmer for about 5 minutes. This is just enough time to reduce the salsa to the desired consistency and allow the spices' flavors to blend. Again, don't forget to have the windows open and/or the kitchen exhaust fan on.
- Allow cooling. Pour the sauce into a sterilized bottle and secure with an airtight cap or lid.
- You can use this sauce immediately, although the flavors will be better about two weeks later. This sauce can last stored in your refrigerator for about 6 months. Enjoy!
Nutrition Facts : ServingSize 0.5 tbsp, Calories 4 kcal, Sodium 2 mg
MEXICAN HOT SAUCE
In the area I grew up in, Upstate New York, they had hot dog stands, hamburger stands...but, my favorite were the Mexican Hot Stands. Never heard of "Mexican Hots"? You don't know what you've missed! These made a plain, simple hamburger or hot dog uniquely delicious and all because of a hot relish that was poured on top of...
Provided by Angela (Grammy) Derby
Categories Other Sauces
Number Of Ingredients 10
Steps:
- 1. Combine olive oil, diced peppers, onions, celery, and garlic in a saucepan and cook on low until tender.
- 2. Add tomato sauce, ketchup, worcestershire sauce to the pepper mixture and simmer for about 5-10 minutes. It doesn't take long. Salt and pepper to taste
- 3. Serve immediately over your burgers or hot dogs, or refrigerate until ready. Best when heated thoroughly before serving. Store any leftovers in mason jars and freeze for another time.
MEXICAN HOT PEPPER SAUCE
This is a hot pepper sauce that I have made and enjoyed for years. The recipe was shared by a family member, a geologist who spent some time working at the pyramid site near Mexico City. Being the great cook he was he came back with some exceptionally good recipes, this one being one of my favorites. Having been Metric for so many years I am going with 32 ounces in the pickle jar size. Original recipe calls for two # 3 cans of tomatoes - since the converter varies for the number three can I am inclined to with the #3 can being equivalent to four cups. More tomatoes can be used if one so desires. Have wonderful memories of that long ago outdoor breakfast served in a a beautiful sunny Chilliwack B.C. garden with this hot sauce passed around to give those scrambled eggs a breakfast to remember! Great over eggs, on chicken wings, if you love hot sauce you'll be wanting to make this one!
Provided by Gerry
Categories Low Protein
Time 10m
Yield 4 quarts, 30 serving(s)
Number Of Ingredients 6
Steps:
- Put ingredients through blender and put in sterilized bottles.
- Refrigerate.
- Note: this makes a large batch, you may want to half the recipe - or go with it and share as I do!
Nutrition Facts : Calories 35.9, Fat 0.4, SaturatedFat 0.1, Sodium 10, Carbohydrate 7.7, Fiber 2.4, Sugar 4.3, Protein 1.7
RON'S AFTERBURNER MEXICAN HOT SAUCE
Light your taste buds on fire with homemade Mexican hot sauce.
Provided by Stephanie Manley
Categories Appetizer
Time 20m
Number Of Ingredients 10
Steps:
- Make sure the red chili peppers are the hot dried type with stems removed.
- Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool.
- Place in blender and add tomato sauce. Blend until smooth.
Nutrition Facts : Calories 53 kcal, Carbohydrate 11 g, Protein 2 g, Sodium 1217 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
HOMEMADE BOTTLED MEXICAN HOT SAUCE
Steps:
- Gather the ingredients.
- Heat vegetable oil over medium heat in a nonstick saucepan . Add sliced jalapeños, garlic, and onion; sauté, stirring frequently, for 5 to 10 minutes, until the onion is transparent, but not yet turning brown.
- Add the water. When mixture comes to a boil, turn temperature down a bit and put the lid on the pan. Boil gently for about 15 minutes.
- Remove the pan from heat, take the lid off, and allow everything to sit until cooled to room temperature.
- Place the cooled jalapeño mixture in a blender and add the salt. Blend at medium speed for 1 minute. While the blender is still working, slowly pour in the vinegar.
- Strain your hot sauce, then use a funnel to pour the sauce into a sterilized bottle with a tight lid. Refrigerate.
Nutrition Facts : Calories 216 kcal, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 1 g, Sodium 648 mg, Sugar 9 g, Fat 14 g, ServingSize 2 cups of sauce, UnsaturatedFat 0 g
MEXICAN-STYLE TOMATO SAUCE
Steps:
- In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.
MEXICAN STYLE HOT SAUCE
I moved to Texas from Michigan some years ago, and really loved the hot sauce that comes with the tortilla chips at any Mexican restaurant down here. This is a take from a recipe a work-friend gave me. It's great, this is also what I use on my Cilantro Salmon. Recipe can also be easily doubled if you're having guests. Also, recipe is really to taste. Once you get to the last steps, use as much or as little cilantro, salt and lime juice as you like. If you prefer less garlic, use less.
Provided by SabrinaFree
Categories Sauces
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Place garlic cloves and peppers on baking sheet, place in oven and roast until garlic and peppers are brown and skin is blistering. Cut tops of peppers off.
- Meanwhile, put in a blender or food processor the tomatoes (I like Muir Glen brand) and onions. Blend, until onion is well minced, but do not make it too smooth yet. When peppers and garlic are done, put in blender with tomato mixture. (If you want a milder sauce, wait until peppers are cool enough to handle and de-seed before putting in blender) Blend until smooth. Add cilantro, using more or less, to taste. Chop in blender. Squeeze juice of 1 whole lime, add salt to taste, and mix in blender. Taste sauce, if needs more salt or lime, just add more!
Nutrition Facts : Calories 31.6, Fat 0.2, Sodium 179.8, Carbohydrate 8, Fiber 1.8, Sugar 3.7, Protein 1
AUTHENTIC MEXICAN HOT SAUCE
This is my version of my favorite taco wagon's 'earthy' hot sauce of which I can never get enough. It is a little time consuming, but well worth it. I put it on everything from eggs to tacos, quesadillas, and salads. You can use any combination of chiles (cascabel, chipotle, Californian, New Mexican). For a hotter sauce, you can use all hot New Mexico chiles or add a few dried arbol chiles. For a tangier sauce, add the juice of 1 lime.
Provided by Nyteez.com
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Remove stems and seeds from the guajillo chile, pasilla chile, and the New Mexico chile pods.
- Heat a cast-iron skillet over medium heat. Toast the chile pods in the skillet until lightly brown, about 2 to 3 minutes. Transfer the chile pods to a small bowl and pour the warm water over them. Allow chiles to soak about 40 minutes.
- Remove the guajillo and New Mexico chiles from the water. Use a spoon to scrape the pulp from the skin. Discard the skin. Place the pulp of the guajillo chile and the New Mexico chiles in a food processor with the pasilla chile and the water in which the peppers soaked. Puree in the food processor until all ingredients are combined. Add the garlic, cumin, salt, brown sugar, salt, and vinegar. Puree the mixture until smooth.
Nutrition Facts : Calories 5.3 calories, Carbohydrate 1 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 195.8 mg, Sugar 0.4 g
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- Valentina. Valentina Hot Sauce is made by a family owned business in Guadalajara, Jalisco. It is made from puya chiles, vinegar, water, and spices. The flavor is tangy, spicy, and slightly vinegary.
- Cholula. Cholula is made in Chapala, Jalisco, and it is named after the city of Cholula, the oldest still inhabited city in Mexico. It is made from a blend of piquín and arbol chiles, vinegar, salt, and spices.
- El Yucateco. El Yucateco is produced in the Peninsula of Yucatan, Mexico. The sauce is primarily made out of habanero chiles, tomato, vinegar, spices and seasonings.
- Salsa Búfalo. Búfalo Hot Sauce is produced in Mexico City. The sauce is a mix of guajillo pepper, garlic, sugar, and spices. Unlike the other hot sauces, this one is thicker, with the flavor of the peppers outweighing the vinegar.
- Tapatio. Tapatio, though not produced in Mexico, deserves to be included on this list. It is produced in Vernon, California, and it was founded by a Mexican family from Guadalajara, México.
MEXICAN SAUCES: 12 TYPES OF SALSAS FOR AUTHENTIC FLAVORS
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- Pico de Gallo. One of the most straightforward, but versatile salsas in the Mexican repertoire is Pico de Gallo. Unexplainably called The Roosters Peak, this sauce is known for showing the colors of the Mexican flag: red, white, and green.
- Guacamole. Yes, guacamole is a type of Mexican salsa. Actually, the suffix “mole” means sauce in the Aztec dialect. Pureed avocados give body to a thick sauce brought to life by minced green jalapeño or serrano peppers, diced onions, cilantro leaves, and sometimes tomato.
- Salsa Verde Cruda. Green tomatoes are one of the most cherished ingredients in Mexican gastronomy and massively under-represented elsewhere. Tangy and citrusy, juicy, and herbal, this variety of tomatoes are not unripe red tomatoes but hardcore-green all the way to ripeness.
- Salsa Verde Cocida. This green salsa variety, the cooked green salsa, shares ingredients with its raw counterpart, but the ingredients are cooked in boiling water before being incorporated into a thick, savory sauce.
- Salsa Roja. The green tomato is special, sure, but it’s its red sibling that conquered the world and made its way to pizzas and burgers alike. Red tomatoes are the base for the Mexican red salsa, for which there are too many variations.
- Salsa Borracha. This interesting sauce is called the drunken sauce; we know we have your attention now. The salsa borracha is particularly good over charcoal-grilled meat and is based on green tomatoes, garlic, and pasilla chili peppers.
- Xnipec. The southern Yucatan Peninsula, home to the Mayan culture, is known for the use of the fiery habanero, one of the hottest peppers on the planet.
- Peanut Salsa. Some Mexican sauces are thicker than others, and they can incorporate unusual ingredients like mango, pineapple, or in this case, peanuts.
- Mole. As mentioned before, “mole” means sauce in the native Aztec dialect, but mole is not one sauce but many. There are dozens of different moles in the Mexican cookbook, and they’re used in stews and more elaborate dishes beyond tacos.
- Chiltomate. Another Mayan specialty, famous in the Yucatan Peninsula, is chiltomate. As the name suggests, this is a straightforward sauce based on tomatoes and chili peppers, particularly habanero.
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- Mexican Salsa Verde/Green Mexican Hot Sauce. In non-Mexican regions, this is known as tomatillo sauce. Mexican salsa verde or green Mexican hot sauce is made with fresh tomatillos and peppers.
- Salsa Valentina/Valentina Hot Sauce. Before we jump to the recipe, here is a little background. Valentina is a Mexican brand of pourable hot sauce. This sauce goes great with Mexican chicken wings and with other Mexican appetizers.
- Chipotle Salsa. Anything with chipotle is smokey and makes you crave for more. This chipotle salsa is no exception. For an extra smokey touch, use fire-roasted Roma tomatoes and one more can of chipotle.
- New Mexican Red Chile Sauce. Spread some New Mexican vibe with this red chile sauce. New Mexican Red Chile Sauce is a staple in New Mexican and West Texan cooking.
- Habanero Hot Sauce. Secret Aardvark has played a huge role in making all of us go gaga over habanero hot sauce. We’re grateful for that. Do you want your salsa to be neither too hot nor too bland but moderately hot for you to sustain it?
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- Bufalo Salsa Clasica Mexican Hot Sauce. Bufalo amazon.com. This hot sauce has a tangy, sweet flavor to it. While it has some spiciness as well, that’s not the main attraction for this sauce.
- Valentina Hot Sauce. Valentina amazon.com. Valentina is arguably the most popular Mexican hot sauce in Mexico. This might be the most classic hot sauce you could choose, and it goes with practically everything.
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- El Chilerito Chamoy Hot Sauce. El Chilerito amazon.com. Chamoy is not like other hot sauces. It’s sweet and tangy with a spicy kick at the end. It’s common to see chamoy on candies like dried fruits or lollipops.
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