Salsa Mexicanas Red Taqueria Salsa Food

RED TAQUERIA STYLE SALSA

Steps:

• Fill a saucepan with 4 cups of water, and set aside.
• Slightly roasted guajillo peppers and garlic cloves on a warm griddle (this step takes only seconds). You can flatten the peppers to have an even roasting by gently pressing them down with a wooden spatula. Remove promptly to avoid burning the peppers (burned peppers render a bitter taste). Place roasted peppers and peeled garlic cloves in the saucepan.
• Now, roast the Arbol peppers. Arbol peppers will roast quite faster than guajillo peppers, that is why we're roasting them separately. Once roasted, place them in the saucepan with the rest of the peppers.
• Turn heat to medium-high and turn off once the water starts boiling. Cover the saucepan and wait for 20 minutes. This soaking time will help to soften the peppers.
• Place peppers and garlic into your blender jar along with 1/2 cup of water. Discard any leftover soaking water. Process until you have a smooth sauce. Pour the sauce back in the saucepan, stir in the granulated chicken bouillon, taste to check if more salt is needed according to your own taste, and season with salt and pepper. Turn the heat to medium-high and cook for 5 minutes, just enough time to allow the chicken bouillon to dissolve and for the flavors to blend.

AUTHENTIC MEXICAN SALSA

Steps:

• Take the stems off the peppers and throw away the stems.
• Place the peppers and seeds in the bender. Blend well.
• Next toss in the stewed tomatoes with juice, 1 jalepeno (sliced), 1/2 yellow onion (quarterd), 1 garlic clove, handful of cilantro, lemon juice, salt and pepper and blend til you have the consistancy desired.
• I dont like my salsa chunky, thats what Pico De Gallo is! I also dont want it to runny so it runs off your chips, so i just "pulse" it a few times.
• If you feel the salsa looks to white from the onion this just means you need to add more cilantro to your salsa. Try the salsa with your chips and adjust the seasonings as needed.
• Refridgerate for at least 1 hour before serving.

MEXICAN SALSA II

Steps:

• Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
• Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

SALSA -TAQUERIA STYLE RED-

Steps:

• Boil the tomatoes, tomatillos, onions and jalapenos together over medium to low heat. Sparingly add a little water if you prefer a more liquid salsa, start with 3 or 4 tablespoons. It is easy to add more as it cooks.
• Simmer and stir for about 30 minutes. This isn't an exact science. I have cooked it as long as an hour or as short a time as 15 minutes.
• When finished cooking add a pinch of salt and black pepper, and the chicken bullion powder. Stir well.
• Mix in a blender, then add cilantro.
• Stir and serve with tortilla chips or texmex food!

SALSA ROJA TAQUERA (RED TACO-STAND STYLE SALSA)

Steps:

• 1 Snip off the stems of the chiles and shake out their seeds as best you can. If the chiles are too dry and brittle, warm them slightly on a gently heated comal, and then remove the seeds. Alternately, keep the seeds in to make a very hot salsa.
• 2 Heat the comal on low to medium-low and place the unpeeled garlic cloves near the edge of the pan, away from direct heat. Turn occasionally until soft and blackened in spots, 5 to 7 minutes. Peel the garlic cloves once cool enough to handle and set aside in a blender jar.
• 3 To toast the chiles, work with one at a time so they don't burn. Place each chile near the edge of the comal-again, away from the hottest part of the pan-and turn constantly for 5 to 10 seconds, pressing any wrinkled or folded spots lightly so all parts of the chile skin come into contact with the pan. They are done when the color lightens up in spots and they emit a spicy aroma. (This is a very quick process!) Remove all toasted chiles to a separate bowl and cover with water. Let sit 15 minutes or until the skins are soft. Reserve the soaking water.
• 4 While the chiles sit, heat the comal to medium or medium-high. Cook the whole tomatoes, turning often with tongs, until soft and blackened in spots. Transfer to a bowl and set aside.
• 5 Add the hydrated chiles to the blender jar (with the garlic), with 2 tablespoons of the reserved chile water and a generous 1/4 cup water. Blend until smooth. Add the tomatoes and 2 tablespoons more water, plus 3/4 teaspoon salt. Blend again, adding more water and salt if desired. (Note that the saltiness will mute when the still-warm salsa cools.) Serve at room temperature.

SALSA MEXICANA

Steps:

• Combine tomatoes, onion, cilantro, garlic, jalapeno, habanero, lime juice, kosher salt, and cumin in the bowl of a food processor. Process on low speed to start the chopping, then switch to pulse until you achieve the desired consistency.

MEXICAN HOMEMADE SALSA

Steps:

• Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally., Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds., Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.