Salsa Quemada Riques Recipes
SALSA QUEMADA RIQUES
This winning recipe in El Restaurante Mexicano's 2007 Sassiest Salsa Contest is a traditional Mexican salsa made with Red Pack Tomatoes, pasilla peppers, chiles de arbol, garlic, onion and a dash of cumin.
Provided by cookiedog
Categories Sauces
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Rinse peppers under cold water.
- In skillet (medium heat) heat chilies, turning occasionally.
- You will start smelling their roasted aroma.
- Be careful not to burn them.
- It will take approximately 3 minutes.
- Put chilies into a bowl; cover with hot water and let sit for 5 minutes.
- Drain chilies thoroughly.
- Remove most seeds, leaving in a few (approximately 15).
- Put chilies in blender and blend with remaining ingredients.
- Serve with totopos (chips).
- Also works great with pork, beef tenderloin and lamb.
Nutrition Facts : Calories 70.2, Fat 1.6, Sodium 1110.8, Carbohydrate 14, Fiber 3.9, Sugar 4.5, Protein 2.7
SALSA QUEMADA (ROASTED TOMATO SALSA)
Provided by Deborah Schneider
Categories Sauce Food Processor Garlic Roast Vegetarian Quick & Easy Cinco de Mayo Backyard BBQ Healthy Vegan Party
Yield Makes 2 1/2 cups
Number Of Ingredients 6
Steps:
- 1. Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.
- 2. Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.
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- Turn on the fan over the stove. Line a large cast-iron skillet with a piece of aluminum foil and set over high heat.
- Place the tomatillos, tomatoes, garlic, and chiles directly on the foil and roast without moving too often until the garlic is just softened, the chile has streaks of char and is softened, the tomatoes have a good char on all sides, and the tomatillos are soft and starting to bubble (it should take about 20 to 25 minutes total). As each is cooked, remove from the pan and set aside to cool. The garlic will be done first, and the tomatoes will take the longest.
- When the tomatoes are well blackened and begin to slump, return the tomatillos to the pan if need be, carefully wrap the tomatoes and tomatillos in the foil (it will be hot, use oven gloves if necessary), lift out of the pan, and set aside until cooled.
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