Basic Red Sauce Salsa De Chile Rojo Recipes

SALSA ROJA

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!).

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!

MEXICAN RED CHILE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Place chiles on a baking sheet. Toast lightly in oven, 3 or 4 minutes, until they give off a mild aroma. Do not burn, otherwise, chiles will be very bitter.
• Remove chiles from oven and set aside until cool enough to handle.
• Remove and discard stems, seeds, and any pink pithy materials.
• Rinse chiles in cool water, drain briefly, then cover with hot water and soak for an hour.
• Process chiles in blender with enough of the soaking water to obtain a nice, blended consistency.
• Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally.
• Sauce can be refrigerated for up to 1 week or frozen for later use.

CHICKEN WITH RED CHILE SAUCE AND SAUSAGE (POLLO CON SALSA ROJO Y CHORIZO)

Steps:

• Remove the stems, seeds, and membranes from the ancho chiles and guajillo chiles, then soak in hot water until softened, about 20 minutes.
• Meanwhile, bring a pot of water to a boil. Remove the stems from the tomatoes, then cut a shallow X on the bottom. Drop the tomatoes into the water, and cook uncovered until the skin begins to peel off, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the tomatoes are cold, peel the skin off. Drain chiles and transfer to a blender along with the peeled tomatoes, garlic, onion, and chicken broth. Blend until smooth.
• Heat 1/2 of the corn oil in a saucepan over medium heat. Stir in the chile mixture, then reduce heat to low and simmer for 10 minutes. Season with salt. Heat the remaining corn oil in a large skillet over medium-high heat. Brown the chicken legs in 2 batches and remove from the skillet.
• Stir the chorizo into the same skillet; cook and stir until the chorizo is evenly browned. Drain any excess oil and stir in 1 cup of the chile sauce. Return the chicken to the skillet, along with the remaining chile sauce. Bring to a simmer and continue cooking until chicken is tender, 1 hour to 1 hour and 15 minutes.

RED SALSA DE ARBOL, SALSA ROJA DE ARBOL

Steps:

• 1. In a frying pan heat two tablespoons oil and add the dried chiles de arbol. Make sure you have your extracter on over the stove because the chiles will give off a strong acrid smell. Do not take your eyes off the chiles. You should have the fry pan on medium heat so as to not burn the peppers they will burn fast. If you have no extractor open a window for ventilation. Saute peppers for just a minute or so. Keep moving them around until they change color from a deep red to a brown or yellow. Do not burn them. Remove from the fry pan and set inside a deep bowl add the 1/2 cup boiling water and let them steep in the bowl. P. S. If your chiles should burn start over because they will impart a bitter flavor to your salsa.
• 2. Next add your remaining oil (3 tablespoons) to the fry pan When oil is hot add your quartered tomatoes, onions, and garlic to the hot oil. Saute the veggies until they get somewhat soft and brown a little you do not need to break them down. Just keep moving everything around so they can cook evenly. This should take about 3 to 4 minutes.
• 3. Next remove the veggies from the heat set aside for a minute. You will need to use a large blender and add the soaked chile peppers and water to the blender. Now blend for a minute on high turn off the blender and add the sauteed veggies (tomatoes, onions and garlic)to the blender. Before blending add the salt, cumin powder, garlic powder and now blend on a low speed until all is broken down. You may add a little more salt or cumin powder to your taste. You might have to add a little more water to make a good consistency. Taste the salsa it should be spicy. If you don't like your salsa very spicy hot you can use less chiles de arbol. If you like it real spicey just add more chiles. Cover your salsa and let meld for a bit serve over tacos, meat or any where you want to spice up your food. Salsa will keep in the fridge for over a week providing it's covered.
• 4. You can find dried chiles de Arbol at any Mexican or Latino food market that sells Mexican foods. You can also find dried Anchos, Mulatos, Guajillos and Arbol chiles where ever they sell Mexican food products. Good luck

SALSA DE CHILE COLORADO

Steps:

• Heat a comal or a cast iron skillet over medium heat until a drop of water sizzles on contact. Remove the stems and seeds from the chiles and wipe them clean with a dry cloth. Place them on the comal and toast them, just until their aroma is released, 30 to 60 seconds. Be careful not to burn them. Place the chiles in a bowl and cover them with boiling water. Let them soak until softened, about 10 minutes. Drain the chiles and discard the liquid. Place the chiles, oregano, garlic, and the 2 cups of water in a blender and blend to a smooth puree. Add more water if the sauce is too thick. Place the oil in a medium size saucepan. Heat the oil over medium high heat until it is rippling. Add the flour and cook, stirring constantly, until golden. Add the chile puree and salt to the pan and reduce the heat to low. It may splatter as you pour it in, so be careful. Cook, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes. Finish the sauce with the sugar and vinegar. Store, tightly covered, in the refrigerator up to a week or indefinitely in the freezer.

BASIC RED SAUCE (SALSA DE CHILE ROJO)

Steps:

• Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
• Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
• Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!