SALSA ROJA
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h45m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Place the chiles, cilantro, garlic and onion in a medium Dutch oven. Pour in enough water to cover the ingredients, 5 to 6 cups. Bring the water to a boil and allow everything to bubble for 1 to 2 minutes. Remove the pot from the heat and cover. Steep until the chiles have softened and the liquid has cooled, about 45 minutes.
- Transfer the contents of the Dutch oven to a blender using tongs and a ladle. Process everything until well combined, about 1 minute. Remove the lid of the blender and add the tomatoes and olive oil. Blend for another 30 seconds.
- Place a mesh strainer over the Dutch oven and pour the puree into it. Use the back of a spoon or spatula to slowly help all of the liquid through the strainer. Discard the pulp. Bring the strained roja to a boil, reduce the heat and simmer for 10 minutes. Turn off the heat and allow it to cool completely.
- Stir in the salt, black pepper and lime juice. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy with tortilla chips or anything that needs a little kick.
SALSA DIABLO
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.
SALSA ROJA
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
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
SALSA DEL DIABLO ROJO
This is an addicting red salsa with a hot aftertaste that kicks you right in the teeth! When prepared correctly, it has a restaurant style consistency, which is not too thick, and not too thin.
Provided by JasoFett
Categories Sauces
Time 20m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- Cut tops off peppers. Leave the seeds.
- Cut onion into manageable pieces.
- Dice Garlic.
- Run all vegetables through the shredding blade of your food processor. If you don't have a food processor, diced all vegetables into small pieces.
- Using the mixing blade of your food processor, pulse all vegetables together, then add can of tomatoes. Run for 30 seconds.
- Pour in salsa mix and lime juice. Blend for approximately 1 minute.
- Pour into serving bowl and enjoy!
Nutrition Facts : Calories 14.7, Fat 0.1, Sodium 160.4, Carbohydrate 3.4, Fiber 0.5, Sugar 1, Protein 0.6
TEQUILA DIABLO ROJO
Mix tequila, ginger beer and lime juice and finish with with crème de cassis and pomegranate seeds for a luscious cocktail that really packs a punch
Provided by Vasco Goncalves
Categories Cocktails, Drink
Time 10m
Number Of Ingredients 7
Steps:
- Half-fill a tall glass with ice then add the tequila, lime and sugar syrup. Stir gently to combine then top up with ginger beer then stir once more.
- Slowly pour the crème de cassis and garnish with a few pomegranate seeds dropped into the glass.
Nutrition Facts : Calories 219 calories, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Protein 0.1 grams protein
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