SALSA ROJA
A great enchilada or taco sauce. Can be made ahead and refrigerated for up to 1 week.
Provided by unsane1047
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 25m
Yield 32
Number Of Ingredients 12
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.
Nutrition Facts : Calories 21.9 calories, Carbohydrate 3.4 g, Fat 0.9 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 156.6 mg, Sugar 0.7 g
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
SALSA RECIPE - AUTHENTIC MEXICAN SALSA ROJA
Salsa Recipe - Authentic Mexican Salsa Roja made with fresh ingredients is a perfect appetizer or snack to enjoy this summer.
Provided by Charbel Barker
Categories Appetizer
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 2 tbsp, Calories 2 kcal
SALSA ROJA MEXICANA
This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding. We love to visit because every meal in her home is a feast!
Provided by PanNan
Categories Sauces
Time 25m
Yield 4-5 cups
Number Of Ingredients 7
Steps:
- Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil.
- Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.
- Drain, but reserve 1/3 cup of the cooking liquid.
- Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender.
- Add garlic; blend until the garlic is finely dispersed throughout the liquid.
- Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture.
- Heat the olive oil in the bottom of a sauce pan.
- Add the chopped onion and saute a couple of minutes.
- Add the sauce from the blender.
- Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes.
- Taste, and add salt if necessary.
Nutrition Facts : Calories 117.1, Fat 7.4, SaturatedFat 1.1, Sodium 84.6, Carbohydrate 12.4, Fiber 3.5, Sugar 7.7, Protein 2.7
EASY SALSA ROJA
This is like the salsa that you get when you have salsa and chips at an authentic Mexican restaurant.
Provided by phatlosz
Categories Sauces
Time 15m
Yield 4 Cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place all the ingredients into a blender. Blend well so onions are cut up finely and all ingredients are mixed together well.
- I have found to determine if the salsa is "perfect", it is better to taste it with a tortilla chip rather than with the sauce alone. Sometimes it is perfect the way the recipe is, other times I'll add more of the jalapenos, cilantro, vinegar, lime or salt depending on taste.
- Let the salsa the set over night for best flavor. You can eat it after about an hour in the fridge, but over night is best.
- This is one of those recipes you'll make a few times and modify to make your own perfect blend of salsa.
Nutrition Facts : Calories 19.1, Fat 0.1, Sodium 269.6, Carbohydrate 4.5, Fiber 1, Sugar 2.6, Protein 0.6
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 ROJA - PERFECT COOKED SALSA RECIPE
My personal favorite recipe for Salsa Roja - Cooked Mexican Salsa featuring tomatoes, chilies and a whole lot of spice.
Provided by Johan Johansen
Categories Condiment
Time 45m
Number Of Ingredients 13
Steps:
- Remove stems from dried chilies and shake out seeds
- Carefully toast dried chilies in a dry skillet until warm and fragrant
- Roughly chop onion, garlic and the toasted chilies then place in a small sauce pan along with about 200 ml of water.
- Bring chili and vegetable mixture to a boil, lower heat and simmer gently until chilies have softened - about 20-30 minutes.
- While chilies are simmering, place tomatoes in a colander to drain off excess moisture.
- Using a stick blender, process chilies, onion and garlic to a thick sauce.
- In a mixing bowl stir together chili sauce and tomatoes, then add olive oil, Mexican oregano, chipotle powder, agave syrup and the freshly squeezed juice of one lime.
- Roughly chop leafy parts of the cilantro and add to the salsa as well.
- Stir everything together, cover and refrigerate for at least an hour.
- Before serving, season the chilled salsa with salt and pepper to taste. Add a little extra lime juice and/or agava syrup, too, if things seem a little bland.
SALSA ROJA RECIPE
Salsa Roja. There are as many homemade salsas as households are in Mexico. Every home has its own version of a homemade salsa. This is very easy to make salsa that can even be cooked in the microwave in an oven-safe dish bowl.
Provided by Mely Martínez
Categories Salsas
Time 15m
Number Of Ingredients 6
Steps:
- Cook the tomato and peppers at medium-high heatuntil tender (about 12-15 minutes).
- Drain the water, reserving a couple of tablespoons in case you need to make the salsa texture thinner. Place the tomato and chili peppers in a food processor or blender
- with the garlic clove and onion. Process until smooth.
- Place the sauce into a bowl or dish. Season with salt. If you want a thinner salsa to add some of the water in which the tomato was cooked.
- Stir well to get an even texture.
Nutrition Facts : Calories 35 kcal, Carbohydrate 8 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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
Use this charred tomato-chile salsa to top Egg Shop's Chilaquiles.
Provided by Nick Korbee
Categories HarperCollins HarperCollins Salsa Dip Condiment/Spread Condiment
Yield Makes 3 cups
Number Of Ingredients 10
Steps:
- In a large saucepan over medium-high heat, char the outside of the tomatoes, garlic, and chiles and then add the onion and cumin seeds, continue to cook about 3 minutes. Add the tomato juice, water, lime zest, lime juice, and salt and simmer, uncovered, for 20 minutes. When the tomatoes have nearly lost their skins and the garlic is softened, puree the sauce in a blender briefly, leaving the final product slightly chunky. Slightly funky.
- Let cool completely, then store in an airtight container in the fridge.
- Do Ahead
- Salsa roja will keep for up to 7 days and is always better on day two!
SALSA VERDE O ROJA CRUDA
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Provided by Rick Martinez
Categories Bon Appétit Salsa Sauce Condiment/Spread Tomatillo Tomato Cilantro Avocado Lime Juice Onion Blender No-Cook Raw Vegetarian Vegan Dairy Free Soy Free Tree Nut Free Peanut Free Wheat/Gluten-Free Quick & Easy
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- If making salsa verde, blend tomatillos, avocado, onion, garlic, chile, cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt if needed. (Do not blend on higher than medium speed or your salsa will be airy and taste like a smoothie.)
- If making salsa roja, blend tomatoes, onion, garlic, chile, cilantro, 1 Tbsp. lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt and lime juice if needed.
- Do Ahead: Salsa can be made 2 days ahead. Transfer to an airtight container; cover and chill.
SALSA ROJA
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h45m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Place the chiles, cilantro, garlic and onion in a medium Dutch oven. Pour in enough water to cover the ingredients, 5 to 6 cups. Bring the water to a boil and allow everything to bubble for 1 to 2 minutes. Remove the pot from the heat and cover. Steep until the chiles have softened and the liquid has cooled, about 45 minutes.
- Transfer the contents of the Dutch oven to a blender using tongs and a ladle. Process everything until well combined, about 1 minute. Remove the lid of the blender and add the tomatoes and olive oil. Blend for another 30 seconds.
- Place a mesh strainer over the Dutch oven and pour the puree into it. Use the back of a spoon or spatula to slowly help all of the liquid through the strainer. Discard the pulp. Bring the strained roja to a boil, reduce the heat and simmer for 10 minutes. Turn off the heat and allow it to cool completely.
- Stir in the salt, black pepper and lime juice. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy with tortilla chips or anything that needs a little kick.
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- Heat a heavy medium frying pan over medium-high heat until hot. Cook tomatoes and jalapeños until blistered and charred on all sides, turning as needed, 9 to 10 minutes. Add chiles de árbol and cook, turning, just until fragrant, about 15 seconds.
- Transfer tomatoes to a blender. Let chiles cool, then discard stems and peel off a little of the blackened skins. Add chiles to blender with garlic, onion, 2 tsp. salt, and 6 tbsp. water. Whirl until fairly smooth. Add cilantro and whirl just to blend. Season with more salt to taste.
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- Place the tomatoes, onion, jalapenos, and garlic onto a large baking sheet, drizzle with olive oil, and bake at 400°F for about 40-45 minutes. Let them cool.
- Place all of the roasted veggies into a food processor and add cumin powder, salt, lime juice, and cilantro. Process for about 20-30 seconds depending on your desired consistency. Serve.
SALSA ROJA | - TASTES BETTER FROM SCRATCH
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5/5 (5)Calories 18 per servingCategory Appetizer, Side Dish
- Heat oil in a large skillet over medium high heat. Add salsa to the pan and stir in chicken bouillon.
- Bring mixture to a low boil and cook, stirring occasionally, for about 10 minutes, or until a lot of the liquid has been reduced.
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5/5 (1)Category SalsaServings 6Total Time 20 mins
- Fill a pot with 1 1/2 to 2 cups of water and add the chiles de arbol, Serrano peppers, garlic, roma tomatoes, tomatillos and onion.
- Preheat a griddle or frying pan over medium heat. Then cut the Cotija cheese into triangles and place onto the hot griddle.
- Add the cheese cubes to the salsa in your serving plate. Sprinkle on the reserved cilantro and you’re ready to eat! Serve with carne asada tacos, or simply place in the middle of the table with tostadas or tortilla chips.
SIMPLE SALSA ROJA RECIPE (ROASTED TOMATO SALSA)
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Ratings 10Calories 24 per servingCategory Dips, Sauce
- Preheat a seasoned cast-iron skillet to just over medium (this takes about 8-10 minutes). If your pan isn't well seasoned, rub it with a little olive oil before heating up.
- If you don't have a cast-iron skillet, cut the tomatoes in half and de-stem the chilies. Add both to a large pot with enough water to cover them. Bring everything to a boil, then reduce heat and simmer for 15 minutes.
SALSA ROJA - NEW MEXICAN FOODIE
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4.6/5 (5)Category SauceCuisine New MexicanTotal Time 30 mins
- Remove the stems from red chile pods. Add pods to a pot with 4 cups of water. Bring to a gentle boil, then continue boiling for 15 minutes, until pods start to soften. Reserve water.
- Add tomatoes, onion, and garlic to a baking sheet. Toss with olive oil and season with salt and pepper. Bake in preheated oven for 10 - 15 minutes, until veggies start to brown and soften.
- When chile pods are done, transfer to a blender. Add in 1.5 cups of the water you boiled the pods in, then add in the tomatoes, onion, and garlic. Blend all ingredients for 60 seconds.
HOMEMADE SALSA ROJA RECIPE - SELF PROCLAIMED FOODIE
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5/5 (7)Total Time 30 minsCategory Side DishCalories 84 per serving
- Tear all the chiles into large pieces and toast them in a large dry skillet over low heat until they start to brown, turning regularly to prevent burning, about 2 minutes. Add the oregano and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and cover chiles with boiling water. Weigh down with a small plate to keep them submerged. Soak until soft, at least 10 minutes. Strain and cool.
- Preheat the broiler. Put the quartered tomatoes, sliced onion, jalapeno, and whole garlic cloves onto a parchment lined baking sheet in a single layer. Drizzle with plenty of olive oil and season well with salt and pepper. Broil until everything begins to char, about 15 minutes. Remove from oven.
- Place roasted vegetables, strained chile peppers, and fresh cilantro in blender and purée until smooth. Add additional salt, if desired. Transfer to a serving bowl and serve.
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