Salsa Taqueria Style Red Food

SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE

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!

RESTAURANT STYLE SALSA

Steps:

• Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
• Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
• Taste test with corn chip for salt and lime. Adjust if necessary.
• Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).

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.

FISH TACOS WITH FRESH SALSA

Steps:

• Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
• Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
• Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.

SALSA MEXICANAS' - RED TAQUERIA SALSA

Steps:

• 1. Gather all your ingredients. Count out your Peppers. Put on your gloves. Take the tops off your Guajillo Peppers and rub each one to empty all the seeds out into a bowl. You should end up with about 1/8 of a cup of Guajillo Seeds. Set Aside. Then over the sink de-seed the Roasted Chili De Arbol peppers by pinching off the tips and gently squeezing them to empty the seeds out.
• 2. Roast all your chili's on the stove in a skillet until they start to get roasted marks. Don't burn them it will make the sauce bitter. Put them into a boiling pan of water and boil for 5 minutes *with the lid on, so you don't burn your eyes* and then let them soak another 5 to 10 min. *Note Wear Gloves when handling the chili's and washing the pans. Several hours later and after dishes my hands were burning and I only used 2 of the hot ones.*
• 3. Meanwhile place the tomatoes whole on a baking sheet, middle rack, on broil, with the garlic cloves, & onion, roasting and turning them until they get a good black char on them. Then Remove the skin from all the items and core the tomato. Put all the items in the blender except the garlic. You will need to smash the garlic in a bowl with the salt and make a paste and then add it to the blender.
• 4. Add the Vinegar. I was not sure how much vinegar to use (I used 2 tsp). Then blend for a few more seconds. If the mixture makes a big bubble it is to thick start adding water a little at a time to get the consistency you want. I don't like a watery salsa. The vinegar makes it last longer.
• 5. Taste your warm salsa and make adjustments. When you are sure your done blending in the blender add the seeds and refrigerate. *Note your salsa is going to taste a lot better when it sits for a while in the fridge and gets cold. All the flavors need time to marinate together. Mine did and what a difference that made. Yum!
• 6. I originally did not want cilantro in my salsa because the taqueria does not have it in their salsa, but I added it anyway and it gave it a refreshing taste. If you want it hotter add more of the Chile De Arbol. All the ingredients marinated, and balanced when it chilled in the fridge. Yum
• 7. This is a medium heat salsa. The chili's used for this recipe have a rating on the Scoville Heat Scale at: Guajillo's 3,500-4,000 De Arbol 15,000-30,000 The hottest chilis are habanero etl. at 350,000-5,300,000
• 8. This jar is from the second batch I made and this time I used 4 Chili De Arbol and used the juice from the boiled water I boiled the chili's in. It came out spicey hot and just hot enough that I won't eat it all up like I did the first time when I used 2 chili de arbol & it was mild. After if marinates a day in the fridge I will freeze it.

AUTHENTIC MEXICAN RESTAURANT STYLE SALSA

Steps:

• Blend crushed tomatoes, jalapeno peppers with juice, cilantro leaves, salt, and garlic powder in a blender until smooth. Refrigerate 8 hours to overnight.

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!

TAQUERIA GREEN SALSA (SALSA VERDE)

Steps:

• Cut the stems off the jalapenos and throw them in a small pot.
• Remove seeds if you don't want it as spicy.
• Add peeled garlic.
• Add a small amount a water, about 1/4 cup or a little more to get a steam effect.
• Place on stove at a low medium heat to get it steaming for about 15 minute.
• Add contents to a blender and add oil and blend until smooth.
• Add salt to taste.
• You may need to adjust salt, water, and chicken cubes to suit the taste because jalapenos are not all uniform in taste depending on the season.
• I used olive oil but I doubt a mexican restaurant uses olive oil.

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.