Mesa Red Sauce Recipes

CLASSIC RED SAUCE

Steps:

• Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
• Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
• Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

EASY RED PASTA SAUCE

Steps:

• In a medium saucepan over low heat, warm oil and saute garlic; heat through until the garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes.
• Add parsley, basil and ground black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover saucepan and cook for 25 to 35 minutes.
• The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain and serve with sauce.

BASIC RED SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until tender, about 5 minutes. Stir in tomato paste.
• Add pureed tomatoes, basil, oregano, red-pepper flakes, and 1/2 teaspoon salt. Season with pepper, and bring to a simmer. Reduce heat, and gently simmer, stirring occasionally, until sauce is thick, 25 to 30 minutes.

HOMEMADE ITALIAN RED SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
• Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.

MEXICAN RED TABLE SALSA, SALSA ROJA DE MESA

Steps:

• 1. Put everything into a large microwavable bowl. Nuke for six minutes. Pour everything into a blender and with short pulses, pulse into small chunks. Do not let blender liquify everything. This salsa should be chunky.
• 2. Pour into a salsa bowl and serve with nachos, tortilla chips or with your grilled meats or chicken. Or as a side dish to season your meal. Enjoy. I spred this salsa on my bolillos see my post when making molletes and bolillos.

RED SNAPPER WITH ORANGE SAUCE

Steps:

• Preheat oven to 400°. Place the fish in a single layer in a 13x9-in. baking dish coated with cooking spray; sprinkle with salt and pepper. In a small saucepan over medium heat, cook the garlic in butter for 1 minute; pour over fish. Drizzle with orange juice; sprinkle with orange zest. Bake, uncovered, until fish just begins to flake easily with a fork, 10-15 minutes. , In a small saucepan over medium heat, cook garlic in butter until golden brown, 2-3 minutes. Discard garlic. Stir orange juice and ginger into butter; heat through. Cut fish into serving-size pieces; drizzle with orange sauce and sprinkle with parsley.

RED TAMALE SAUCE RECIPE (+VIDEO)

Steps:

• Carefully split the peppers and remove seeds and membranes. Cut peppers into 1-2 inch pieces. Arbol peppers are small so no need to cut those.
• Using a firm bristle brush, wash peppers.
• Place peppers, tomatoes and garlic in pan with 2 cups chicken stock (or enough to cover). Heat on medium and bring to boil, then reduce to low and simmer for 20-30 minutes until soft.
• Remove all vegetables and remaining spices to blender and blend until smooth. Note: If water has turned too dark, you may want to strain the vegetables to the blender then discard the liquid and replace with fresh chicken stock. Return all to the same pan.
• Simmer for 15 minutes to thicken slightly. Add more spices or salt to taste, if desired.

RESTAURANT STYLE SALSA (ROJA SALSA FRITA)

Steps:

• Roughly chop tomatoes, serranos, garlic clove, and onion.
• Place in your blender with ¼ cup of water, and process until smooth (or slightly coarse, if you prefer).
• Heat the oil in a medium-size frying pan over medium-high heat, and pour in the salsa and stir.
• Once the salsa starts boiling, reduce the heat and gently simmer for about 13-15 minutes, stirring from time to time, until all the ingredients are well cooked. If it needs it, add more water; this will depend on how juicy the tomatoes are.
• Once done, season with salt and serve. This sauce will keep well for about 3 days in your refrigerator.

MEXICAN SALSA RECIPE

Steps:

• Heat a large skillet or comal on high
• Place all of the vegetables except the cilantro in the pan or on the comal
• Allow the vegetables to char turning once
• Once the ingredients are well charred put them on a plate and allow them to cool
• Add all of the ingredients to the blender including the cilantro, lime juice, and salt
• Blend until all of the ingredients are just incorporated. Do not over blend

MESA RED SAUCE

Steps:

• 1. Heat vegetable oil in saucepan over medium-high heat. Add onions and saute until translucent. Add garlic and cook for 3 minutes. Sprinkle in the masa harina and stir constantly as it cooks and turns golden.
• 2. Add the spices and stir for another 2 minutes. Slowly whisk in the warm vegetable stock and bring to a boil. Reduce to a simmer and whisk in the tomato paste and sugar.
• 3. Simmer partially covered for 30 minutes, stirring regularly. Season to taste.

SMOKED RED PEPPER SAUCE

Steps:

• Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.
• Cook's Note: This classic sauce is great on grilled veggies, chicken, fish and steak.