Quick Easy Salsa Roja Recipes

SALSA ROJA

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.

SALSA ROJA

Steps:

• Preheat the broiler. Lay the tomato and onion halves cut-side down on a foil-lined baking sheet; surround with the tomatillos and jalapeno. Broil until charred, about 5 minutes. Let cool slightly.
• Meanwhile, cook the chile de arbol in a small dry skillet over medium-high heat, turning, until toasted, 30 seconds to 1 minute.
• Combine the tomatoes, onion, tomatillos, jalapeno, chile de arbol, chipotle and garlic in a blender and puree until mostly smooth. Add the cilantro and puree until incorporated; season with salt. Chill at least 30 minutes before serving.

EASY SALSA ROJA

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.

QUICK EASY SALSA

Steps:

• In a large bowl, combine the first six ingredients. Cover and chill until serving. Serve with tortilla chips.

SALSA ROJA

Steps:

• Stem and seed the chiles, and soak them in a bowl of hot water for 30 minutes. Drain, reserving 3/4 cup of the liquid. Put the chiles, reserved soaking liquid, garlic, and tomatillos in a blender and process until smooth. Pour into a serving bowl and stir in the onion, cilantro, and salt.