Quick Red Salsa Food

QUICK-ROASTED SALSA

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
• Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.

AUTHENTIC BASIC RED SALSA

Steps:

• In blender, place all ingredients except oil. Cover; blend until smooth.
• In 2-quart saucepan, heat oil over medium-high heat. Add tomato mixture; cook about 5 minutes or until hot. Serve warm or cold with tortilla chips, as desired. Cover and refrigerate any remaining salsa.

QUICK EASY SALSA

Steps:

• In a large bowl, combine the first six ingredients. Cover and chill until serving. Serve with tortilla chips.

QUICK & EASY SALSA ROJA

Steps:

• Place onions, jalapeno chile, and garlic into food processor. Pulse several times, until chopped fine.
• Place tomatoes into food processor.
• Place chopped cilantro, lime juice, salt, and sugar into food processor.
• Mince Serrano chile very fine, then saute for a few minutes, until soft, in olive oil. Place inside food processor, oil and all.
• Pulse all ingredients together until as smooth or chunky as you like. Taste, add salt if desired, serve with tortilla chips.

QUICK RED SALSA

Steps:

• Drop the peeled garlic cloves into a running food processor through the feed tube. Leave the food processor running until the garlic is completely minced - you will hear it stop bouncing around in the processor - about 10 seconds. Put the cilantro in the food processor and chop until finely minced using one second pulses (about five pulses). Add the onion, and use one second pulses to chop to a medium dice (About 3 pulses.) Add the chipotle en adobo, scrape down the sides of the food processor, and pulse a couple more times to get anything that escaped the blades earlier.
• Add the tomatoes and the lime juice. Process until you get the consistency you want - I shoot for "just a little chunky, not quite soup" - about 30 seconds. Taste for salt - I usually add 1/2 teaspoon of kosher salt - and pulse the processor once or twice to mix the salt in if it is needed.

RED SALSA

Steps:

• In a saucepan over medium heat, warm the vegetable oil. Add the onion and saute until soft, about 10 minutes. Add the garlic, chili pepper and salt and cook for 2 minutes longer. Add the tomatoes and their juices and reduce the heat to low. Cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes.
• Let cool slightly, then transfer to a blender. Puree until smooth, then strain through a sieve placed over a bowl. Set aside to cool completely for use as a table salsa. Or reheat gently over low heat to use hot. To store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
• Serving Size = 2 tablespoons.

NINFA'S RED SALSA

Steps:

• Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
• In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
• Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
• If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
• This salsa may be made in advance and either refridgerated or frozen.