Restaurant Style Salsa Roja Salsa Frita Food

SALSA RECIPE - AUTHENTIC MEXICAN SALSA ROJA

Steps:

• Blend the tomato, garlic, and jalapeno in a blender.
• Separately, dice the onions and the cilantro.
• Add the tomato, garlic, jalapeno mixture to a frying pan with a small amount of olive oil.
• Heat over medium high heat until it begins to boil, and then remove from heat.
• Put the salsa in a bowl, add the cilantro and onion, and stir well.
• Add salt to taste.

RESTAURANT-STYLE SALSA

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

RESTAURANT STYLE SALSA (ROJA SALSA FRITA)

Steps:

• Roughly chop tomatoes, serranos, garlic clove, and onion.
• Place in your blender with ¼ cup of water, and process until smooth (or slightly coarse, if you prefer).
• Heat the oil in a medium-size frying pan over medium-high heat, and pour in the salsa and stir.
• Once the salsa starts boiling, reduce the heat and gently simmer for about 13-15 minutes, stirring from time to time, until all the ingredients are well cooked. If it needs it, add more water; this will depend on how juicy the tomatoes are.
• Once done, season with salt and serve. This sauce will keep well for about 3 days in your refrigerator.

SALSA ROJA

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.

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.