SALSA ROJA
Provided by Tyler Florence
Categories condiment
Time 55m
Yield about 3 cups
Number Of Ingredients 15
Steps:
- Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.
- Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).
- Add the chile mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Transfer to a large serving bowl and serve.
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
RED TAQUERIA STYLE SALSA
This red taquería style salsa is absolutely delicious on steak or pork carnitas tacos. You need only a few ingredients to make it at home, and it lasts several days in the fridge. The roasted peppers give a robust flavor to the salsa and the addition of the granulated chicken bullion complements it well.
Provided by Mely Martínez
Categories Salsas
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 Tbsp, Calories 2 kcal, Sodium 2 mg
CHARRED SALSA ROJA
Steps:
- Heat a large cast-iron skillet over high heat. Add the tomatoes, garlic, chiles and onion and cook, turning occasionally, until charred on all sides, about 3 minutes for the garlic, 4 to 5 minutes for the chiles, 6 to 8 minutes for the onion and 8 to 10 minutes for the tomatoes. Transfer to a plate to cool. When cool enough to handle, peel the garlic.
- Add the tomatoes, garlic, chiles, onion, cilantro, lime juice and 1 tablespoon salt to a blender and puree on low speed, stopping to scrape the sides and bottom to ensure an even texture, until the salsa is almost smooth but some small pieces remain. Season with salt and more lime juice if needed.
SALSA -TAQUERIA STYLE RED-
An authenic easy to make salsa based on a recipe from Taco Grande, a wonderful little restaurant in Katy, TX. You can control the heat by using more (or less) jalapenos.
Provided by m0m7772
Categories Sauces
Time 40m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 8
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)
The best red salsas I've had on the street are a deep, rusty brick color, and they taste definitively of dried chiles, acid and salt. Most people use a combination of dried arbol chiles-the hottest dried chile in the markets-and guajillo or cascabel, which paint the salsa a gorgeous deep-red color. In this simple version, I keep the tomatoes to a minimum and omit onion, so the chiles can shine brighter. It's tongue-swellingly hot, which makes it perfect on just about anything. I've called for eight dried arbol chiles, but you can bump it up to ten for even more fire.
Provided by Food Network
Categories condiment
Time 30m
Yield about 1 1/2 cups
Number Of Ingredients 5
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.
CABBAGE ROLLS WITH RED SALSA
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Prepare salsa: Heat the oil in a saucepan over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the garlic, jalapeno and salt and saute for 1 minute longer. Add the tomatoes with their juices and reduce the heat to low. Cook the tomatoes, stirring occasionally, until soft and juices have reduced by half, about 10 to 15 minutes. Adjust seasonings with salt, pepper and sugar to taste. Transfer the tomato mixture to a blender and puree until smooth. Set aside.
- Prepare cabbage rolls: Bring a large pot of salted water to a boil. Core the cabbage and drop it into the boiling water. Boil the cabbage until the leaves loosen and come off easily, using tongs to separate the leaves. Immerse the leaves in cold water, then drain completely on paper towels.
- Heat the oil in a large saute pan over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the garlic, cumin and oregano, and saute 1 minute longer. Remove from heat and let cool.
- In a bowl, combine the pork, beef, cooled onion, egg, bread crumbs, salt and pepper. Using your hands, mix well and divide into 12 portions.
- Preheat the oven to 350 degrees F. Prepare the cabbage leaves by cutting out the tough part of the central stem from the lower part of each leaf. Spread each leaf with a portion of the filling and roll into a cylinder, enclosing the filling completely. (You may need to overlap a few small leaves if you run out of big leaves).
- Place the stuffed cabbage rolls in a 9 by 13inch baking dish, folded side down. Pour the salsa over the cabbage rolls and bake, covered, for 1 hour or until the cabbage is very tender.
- Transfer cabbage rolls to individual plates or a serving platter, sprinkle with the Cotija cheese and serve warm.
CHILE DE ARBOL SALSA (RED SALSA)
Steps:
- Preheat broiler. Place tomatoes and tomatillos on a baking sheet. Broil, turning occasionally until charred all over, 10 to 12 minutes. Transfer to a saucepan. Add the remaining ingredients.
- Bring to a boil and cook until onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol Salsa can be stored in the refrigerator 3 to 5 days, or frozen for weeks.
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4.8/5 (138)Calories 7 per servingCategory Salsas
- Heat a skillet or heavy griddle over medium heat, once it’s hot. Arrange the tomatoes, onion, tomatillos and garlic to roast on the skillet.
- Roast the ingredients until they start showing some blistering and look slightly softened, turning them to make sure they roast evenly. The garlic cooks in a few minutes and you will need to remove it, peel the skin, and set aside. The roasting process will take about 8 minutes. If your tomatoes don’t look to softened, wrap them in aluminum foil for about 10 minutes, this will help them to finish cooking.
- When your tomatoes and onion look softened, it’s time to remove them and set aside or place in your blender or food processor along with the garlic. Now add the Arbol peppers to the hot griddle and slightly roast them, this will be a very fast step since the peppers skins burn easily, which gives them an unpleasant bitter taste, so be sure to turn them and roast the peppers without burning them.
- Once all the ingredients, tomatoes, tomatillos, garlic, onion and arbol peppers are in the blender, process them until you have a fine texture. If your salsa is too thick add a little water. Season with salt and serve in a bowl.
SALSA TAQUERA RECIPE - MEXICAN FOOD JOURNAL
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3.9/5 (37)Category SalsaServings 10Calories 83 per serving
- Roughly chop the tomatoes and onion. Peel the garlic cloves. Remove the stems from the árbol peppers.
- Preheat a pan with 2 tablespoons cooking oil to medium hot. Add the chopped tomatoes and onions and cook for 5 minutes stirring occasionally.
MEXICAN RED TOASTED SALSA - ADRIANA'S BEST RECIPES
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Ratings 2Total Time 30 minsCategory Garnishes, Side Dish
- Remove the the tomatillo husks and clean under running water. Remove the dried peppers stems and peel three garlic cloves.
- Add the tomatillos, the peppers and the garlic to a pot and pour some water (aprox. 2 cups). Cook covered in the stove for 15 minutes until soft.
- Place all ingredients inside the blender and season with salt and cumin. Blend until getting a sauce consistency.
EASY SALSA ROJA - MEXICAN FOOD JOURNAL
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- Heat oil in a skillet over medium high heat. Sauté onion and garlic cloves till they change color, about 2-3 minutes. Remove and place them in a blender
- Place the quartered tomatoes in a pan and cook them for few minutes, till they gets blistered all over.
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