Kitchen Kouture Original Rojo Salsa Recipes

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SALSA ROJA RECIPE



Salsa Roja Recipe image

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

1 large tomato or 2 medium sized tomatoes
1 jalapeño pepper or 2 serrano peppers (stemmed)
1 small garlic clove (peeled and chopped)
1 tablespoon of white chopped onion
Water (enough to cover the tomatoes and peppers)
Salt to taste

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



Salsa Roja image

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

1 quart vegetable stock
8 large dried ancho chiles, stemmed and seeded
3 plum tomatoes, chopped
1 small onion, chopped
1 small dried red chile, stemmed and most seeds discarded
3 cloves garlic, chopped
1 tablespoon light brown sugar
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon cider vinegar

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

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