SALSA ROJA
Here's a simple recipe for a fiery, concentrated batch of Salsa Roja.
Provided by Mexican Please
Time 30m
Number Of Ingredients 13
Steps:
- Start by roasting the tomatoes in a 400F oven.
- Use a damp towel to wipe off any dusty crevasses on the dried chiles. To de-seed them it's easiest to cut off the stem and make a slit lengthwise, then use your hands to pull out the ribs and seeds.
- Saute 1/2 onion and 3 whole garlic cloves in a dollop of oil over medium heat. When the onion starts to soften add the dried chiles. (It's worth cutting the chiles into smaller pieces before adding them to the pan.)
- Let the chiles cook for a few minutes and then add the roasted tomatoes to the pan along with: 1/2 teaspoon Mexican oregano, 1 teaspoon salt, freshly cracked black pepper, 2.5 cups water. (I also add 1 chipotle in adobo and 1 tablespoon of adobo sauce but this is optional.)
- Simmer for 5 minutes or so and then add everything to a blender and combine well.
- Strain the sauce over a mixing bowl and discard the leftover solids. You might have to use a spoon or spatula to push the sauce through the strainer.
- Taste for salt level. I added another pinch of salt along with a splash of cider vinegar.
- Serve immediately or store in an airtight container in the fridge (in a squeeze bottle!).
Nutrition Facts : Calories 21 kcal, ServingSize 1 serving
SALSA DE MOLCAJETE
Steps:
- On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding.
- Serve in the molcajete or a small bowl.
SALSA ROJA DE MOLCAJETE (STONE-GROUND RED SALSA)
Provided by Sergio Remolina
Categories Condiment/Spread Sauce Garlic Tomato Vegetable Side Roast Vegetarian Cinco de Mayo Healthy Vegan Jalapeño Chile Pepper Fat Free Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- On a comal or in a cast-iron skillet over moderately high heat, dry-roast the tomatoes, jalapeños, and garlic. When the garlic's papery outer skin starts to brown, remove the garlic from the pan and carefully peel it, discarding the skin. Continue roasting the tomatoes and jalapeños until soft and blackened on all sides. Transfer to a plate to cool. Peel the jalapeños and remove the stems. (Jalapeños can be spicy and leave their heat on your hands, so wear gloves or use caution when handling.) Peel and core the tomatoes.
- Place the jalapeños and garlic in a molcajete, blender, or food processor and season with the salt. Grind with the pestle or process until a paste forms. Add the tomatoes, one at a time, and grind or process until smooth. Season generously with salt.
RUSTIC ROASTED TOMATO SALSA (SALSA DE MOLCAJETE)
I love this salsa for breakfast in Spicy Cilantro Scrambled Eggs or (for dinner) in Salmon in Luxurious Green Sesame Pipian. My housekeeper in Mexico gave me this recipe and I have used it ever since.
Provided by Witch Doctor
Categories Sauces
Time 55m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Set a small skillet over medium heat. Lay the chilis and garlic in the skillet and dry-roast until soft and blotchy black in spots, about 10 minutes for the chilis, about 15 minutes for the garlic.
- While the chilis and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess water and pour into a medium bowl.
- Pull the stems off the roasted chilis and peel the papery skins off the garlic. Scoop them into a food processor and pulse until they are finely chopped. Add the tomatoes, with their juice, re-cover and pulse a few more times, until the mixture is as coarse or smooth as you want your salsa to be.
- Pour the tomato mixture into the bowl with the onion. Add the cilantro and stir thoroughly. Thin with a little water, if necessary, to give the salsa an easily spoonable consistency. Taste and season with the lime juice or vinegar, if using, and salt, usually about ½ teaspoons If not using within an hour or two, cover and refrigerate.
- Note: If you're not planning to use the salsa within a few hours, wait until you're ready to serve to add the onions and cilantro.
- Using fresh tomatoes:.
- Roast 4 medium to large tomatillos, husked, rinsed and quartered, close up under a hot broiler until blistered and blackened in spots, then flip them over and roast the other side. Peel off the skin, chop them and use them in the salsa.
Nutrition Facts : Calories 84.3, Fat 0.5, SaturatedFat 0.1, Sodium 464.8, Carbohydrate 20.1, Fiber 4.1, Sugar 10.2, Protein 2.6
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- If using a molcajete, start by grinding the chiles, then add the onions and lastly the tomatoes. Add a pinch of salt and adjust the seasoning if necessary.
- If using a blender, add all the ingredients and blend in medium speed until all the ingredients are chuncky and well blended.
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- Place tomato, pepper, and garlic on a hot griddle to roast. Turn to roast evenly. Remove garlic clove promptly, since it roasts sooner and if burnt, will taste bitter. This step will take about 8 minutes until the tomato is soft and the skins are peeling out.
- Grind the garlic clove until it forms a paste. Cut the tomato and pepper into small cubes to fit the mortar and for easy grinding. Add the pepper to the mortar and proceed to grind. Continue with the roasted tomato, skins removed. Keep grinding until you have a nice salsa. You can grind to the texture of your liking, either coarse or very fine.
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- Preheat the broiler. Line a baking sheet with foil. Arrange the tomatoes skin side up on the baking sheet and broil on the top rack until the skins blacken and blister, about 10 to 12 minutes. Set aside to cool.
- Meanwhile, in a dry skillet, toast the chiles over medium heat for 1 minute, flip them, then toast for 1 more minute.
- Add the garlic, toasted chiles and salt to a molcajete or large mortar. Use the piedra or pestle to grind everything together until a paste is formed. Add the blistered tomatoes, one at a time, and grind them into the paste. Add the lime juice, half of the diced onion and half of the chopped cilantro, then use a spoon to mix everything together; add more salt to taste. Top the salsa with the remaining diced onion and chopped cilantro to serve.
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- Purchase Vegetables. Purchase all of the necessary ingredients from your favorite supermarket. While all of these vegetables can be found at just about any supermarket, there are several Latino markets that import fresh vegetables from Mexico for this very purpose.
- Prepare Your Molcajete. Season your molcajete by grinding dry corn and beans. New molcajetes are covered with loose rocks and dirt that will alter the taste of your salsa.
- Grinding With Your Molcajete. Grind the piedra in circular motions against the molcajete. Whether you are seasoning, or preparing salsa, the technique is the same.
- Prepare the Vegetables. Sear the onion, peppers, and tomatoes on high without any oil. By searing the vegetables before grinding, the vegetables become sweeter and gain a unique taste that complements carne asada very well.
- Grind the Garlic. Grind the Garlic before any of the vegetables are ready. As mentioned before, use circular motions and focus on spreading the mashed garlic around the whole molcajete.
- Grind the Onion. Grind in the onion. You will know that the onion is done if it looks dark and caramelized. It helps to grind in the onion piece by piece, especially if you are planning on making a lot of salsa.
- Grind the Peppers. Grind in the peppers. The longer the peppers burn, the "cooler" they become. Flavor also intensifies with added heat. Similar to the onions, grind each pepper one by one.
- Peel Tomato Skins. Remove the skins from the tomatoes. Since tomato skins are naturally bitter, it is important to remove them before adding them into the molcajete.
- Grind the Tomatos. Grind in the tomatoes. The salsa will gain its liquid consistency from the tomato juice. Therefore, its possible not all of the tomatoes you cooked will be necessarry.
- Add Seasoning. Add salt and pepper to your liking. Other substitutes, like garlic salt and lemon pepper, can also be used. This is especially useful if you didn't put enough garlic in at first.
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