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 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 ROJA
Preparing homemade salsa lets you alter the flavor to fit your palate. Whip this easy snack together and serve with fresh veggies or. my favorite, lime tortilla chips. -Amber Massey, Coppell, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 7 cups.
Number Of Ingredients 14
Steps:
- Place the first 10 ingredients in a food processor; cover and process until chopped. Add cilantro and lime juice; cover and pulse until combined. , Transfer to a bowl; stir in avocados. Serve with tortilla chips.
Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 381mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
SALSA ROJA
Grilled veggies pureed in a food processor for a nice smoky, fresh salsa. Adapted from a recipe in Leslie's recipe archive. nt
Provided by PalatablePastime
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Grill all veggies except cilantro and salt until they blacken, removing each one as they do.
- Remove stems froom veggies and also seeds from peppers, if preferred.
- Place ingredients in a food processor and pulse until desired consistency is achieved.
- Taste for salt and adjust if needed.
- Chill until needed.
Nutrition Facts : Calories 22.1, Fat 0.2, Sodium 393.4, Carbohydrate 4.9, Fiber 1.3, Sugar 2.7, Protein 1
SALSA ROJA
Use this charred tomato-chile salsa to top Egg Shop's Chilaquiles.
Provided by Nick Korbee
Categories HarperCollins HarperCollins Salsa Dip Condiment/Spread Condiment
Yield Makes 3 cups
Number Of Ingredients 10
Steps:
- In a large saucepan over medium-high heat, char the outside of the tomatoes, garlic, and chiles and then add the onion and cumin seeds, continue to cook about 3 minutes. Add the tomato juice, water, lime zest, lime juice, and salt and simmer, uncovered, for 20 minutes. When the tomatoes have nearly lost their skins and the garlic is softened, puree the sauce in a blender briefly, leaving the final product slightly chunky. Slightly funky.
- Let cool completely, then store in an airtight container in the fridge.
- Do Ahead
- Salsa roja will keep for up to 7 days and is always better on day two!
EASY SALSA ROJA
This is like the salsa that you get when you have salsa and chips at an authentic Mexican restaurant.
Provided by phatlosz
Categories Sauces
Time 15m
Yield 4 Cups, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 19.1, Fat 0.1, Sodium 269.6, Carbohydrate 4.5, Fiber 1, Sugar 2.6, Protein 0.6
SALSA ROJA (SALVADORAN TOMATO SAUCE)
Don't let the name fool you! This is not the salsa that you know - the chunky dipping sauce that you may have with nachos. Salsa roja, a simple yet flavorful Salvadoran cooked tomato sauce. It is often served as a dip alongside other traditional South American dishes, such as pupusas and curtido. It is a lot like tomato sauce. Enjoy!
Provided by Nif_H
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan over medium heat. Add the onion, garlic and chile and saute for 2 to 3 minutes, or until the onion is translucent.
- Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit.
- Puree the tomato sauce in a blender or with an immersion blender until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro if using and serve.
SALSA ROJA CHICKEN
Quick pan-seared chicken breasts served with salsa, cotija cheese, and cilantro for a wonderful south-of-the-border taste. The whole family loves this! Easy and quick. Garnish with chopped avocado and sour cream if you like. Serve with Mexican rice and a tossed green salad.
Provided by Sherbg
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 37m
Yield 6
Number Of Ingredients 13
Steps:
- Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness.
- Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.
- Coat a large skillet with olive oil; heat over medium-high heat. Reduce heat to medium and add chicken; cook until golden brown, 5 to 6 minutes. Flip chicken and continue cooking until second side is golden brown, about 4 minutes more.
- Stir diced tomatoes, salsa, chili powder, and cumin into the skillet. Cook until flavors combine, 2 to 3 minutes. Add chicken stock and lime juice; stir to blend. Transfer chicken to a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer, about 1 minute. Spoon sauce over chicken on the platter.
- Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 13.8 g, Cholesterol 89.3 mg, Fat 12.1 g, Fiber 2.4 g, Protein 32.1 g, SaturatedFat 5 g, Sodium 698.7 mg, Sugar 3.4 g
SALSA ROJA MEXICANA
This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding. We love to visit because every meal in her home is a feast!
Provided by PanNan
Categories Sauces
Time 25m
Yield 4-5 cups
Number Of Ingredients 7
Steps:
- Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil.
- Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.
- Drain, but reserve 1/3 cup of the cooking liquid.
- Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender.
- Add garlic; blend until the garlic is finely dispersed throughout the liquid.
- Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture.
- Heat the olive oil in the bottom of a sauce pan.
- Add the chopped onion and saute a couple of minutes.
- Add the sauce from the blender.
- Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes.
- Taste, and add salt if necessary.
Nutrition Facts : Calories 117.1, Fat 7.4, SaturatedFat 1.1, Sodium 84.6, Carbohydrate 12.4, Fiber 3.5, Sugar 7.7, Protein 2.7
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