Salsa Roja Fresca Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SALSA FRESCA

This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.

Provided by Martha Rose Shulman

Categories     dips and spreads, side dish

Time 10m

Yield 2 cups

Number Of Ingredients 7



Salsa Fresca image

Steps:

  • Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
  • In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won't need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 4 grams

1/4 small white or red onion, minced
1 teaspoon red wine vinegar
1 pound fresh, ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)
4 tablespoons chopped fresh cilantro, more to taste
1 to 3 teaspoons fresh lime juice (optional)
Salt to taste

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



Salsa Roja image

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.

1 can (28 ounces) whole tomatoes, drained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
1 can (10 ounces) diced tomatoes and green chiles, drained
1 medium onion, quartered
2 banana peppers, seeded and coarsely chopped
2 jalapeno peppers, seeded and coarsely chopped
3 garlic cloves, minced
2 teaspoons salt
1/4 teaspoon ground cumin
1/2 cup minced fresh cilantro
1/4 cup lime juice
2 medium ripe avocados, peeled and cubed
Tortilla chips

SALSA ROJA

Provided by Tyler Florence

Categories     condiment

Time 55m

Yield about 3 cups

Number Of Ingredients 15



Salsa Roja image

Steps:

  • Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.
  • Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).
  • Add the chile mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Transfer to a large serving bowl and serve.

1 dried ancho chile, stemmed and seeded
1 dried Anaheim chile, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
1 tablespoon dried oregano, preferably Mexican
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 cup hot water
8 plum tomatoes, quartered
1 medium Spanish onion, sliced
3 garlic cloves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 sprigs cilantro
1 tablespoon sugar
1 lime, juiced

SALSA ROJA TAQUERA (RED TACO-STAND STYLE SALSA)

The best red salsas I've had on the street are a deep, rusty brick color, and they taste definitively of dried chiles, acid and salt. Most people use a combination of dried arbol chiles-the hottest dried chile in the markets-and guajillo or cascabel, which paint the salsa a gorgeous deep-red color. In this simple version, I keep the tomatoes to a minimum and omit onion, so the chiles can shine brighter. It's tongue-swellingly hot, which makes it perfect on just about anything. I've called for eight dried arbol chiles, but you can bump it up to ten for even more fire.

Provided by Food Network

Categories     condiment

Time 30m

Yield about 1 1/2 cups

Number Of Ingredients 5



Salsa Roja Taquera (Red Taco-Stand Style Salsa) image

Steps:

  • 1 Snip off the stems of the chiles and shake out their seeds as best you can. If the chiles are too dry and brittle, warm them slightly on a gently heated comal, and then remove the seeds. Alternately, keep the seeds in to make a very hot salsa.
  • 2 Heat the comal on low to medium-low and place the unpeeled garlic cloves near the edge of the pan, away from direct heat. Turn occasionally until soft and blackened in spots, 5 to 7 minutes. Peel the garlic cloves once cool enough to handle and set aside in a blender jar.
  • 3 To toast the chiles, work with one at a time so they don't burn. Place each chile near the edge of the comal-again, away from the hottest part of the pan-and turn constantly for 5 to 10 seconds, pressing any wrinkled or folded spots lightly so all parts of the chile skin come into contact with the pan. They are done when the color lightens up in spots and they emit a spicy aroma. (This is a very quick process!) Remove all toasted chiles to a separate bowl and cover with water. Let sit 15 minutes or until the skins are soft. Reserve the soaking water.
  • 4 While the chiles sit, heat the comal to medium or medium-high. Cook the whole tomatoes, turning often with tongs, until soft and blackened in spots. Transfer to a bowl and set aside.
  • 5 Add the hydrated chiles to the blender jar (with the garlic), with 2 tablespoons of the reserved chile water and a generous 1/4 cup water. Blend until smooth. Add the tomatoes and 2 tablespoons more water, plus 3/4 teaspoon salt. Blend again, adding more water and salt if desired. (Note that the saltiness will mute when the still-warm salsa cools.) Serve at room temperature.

8 to 10 dried arbol chiles
2 guajillo chiles
3 medium cloves garlic, unpeeled
2 ripe plum tomatoes
Salt to taste

SALSA FRESCA

Provided by Tyler Florence

Time 25m

Yield 2 cups

Number Of Ingredients 8



Salsa Fresca image

Steps:

  • In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt

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



Salsa Roja Mexicana image

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

6 large tomatoes, red and ripe
2 -4 serrano peppers, depending on how spicy you like it
3 garlic cloves, peeled and chopped
3 tablespoons chicken bouillon
1/3 cup water (preferably the cooking liquid)
1/4 onion, roughly chopped
2 tablespoons olive oil

More about "salsa roja fresca recipes"

SALSA ROJA | MEXICAN PLEASE
2018-03-14 Simmer for 5 minutes or so and then add everything to a blender and combine well. Strain the sauce over a mixing bowl and discard the …
From mexicanplease.com
4.5/5 (15)
Total Time 30 mins
Servings 24
Calories 21 per serving
  • Use a damp towel to wipe off any dusty crevasses on the dried chiles. To de-seed them it's easiest to cut off the stem and make a slit lengthwise, then use your hands to pull out the ribs and seeds.
  • Saute 1/2 onion and 3 whole garlic cloves in a dollop of oil over medium heat. When the onion starts to soften add the dried chiles. (It's worth cutting the chiles into smaller pieces before adding them to the pan.)
  • Let the chiles cook for a few minutes and then add the roasted tomatoes to the pan along with: 1/2 teaspoon Mexican oregano, 1 teaspoon salt, freshly cracked black pepper, 2.5 cups water. (I also add 1 chipotle in adobo and 1 tablespoon of adobo sauce but this is optional.)
salsa-roja-mexican-please image


HOW TO MAKE FRESH SALSA ROJA - RAW RED SALSA (EASY)
2020-09-10 Roughly chop the tomatoes, onion, and peppers to get them ready for the blender. Place the garlic, chopped tomatoes, onion, and peppers into …
From mexicoinmykitchen.com
5/5 (11)
Total Time 5 mins
Category Salsas
Calories 140 per serving
  • Place the garlic, chopped tomatoes, onion, and peppers into the blender. Process for about one minute or less until you have a salsa that still has some texture to it.
  • Place the salsa in a large bowl, season with salt, and stir well. Garnish with the chopped cilantro and onion. Enjoy your salsa. You will never buy store-bought salsa again!
how-to-make-fresh-salsa-roja-raw-red-salsa-easy image


SALSA ROJA RECIPE - BETTER THAN RESTAURANT SALSA ROJA - MY …
2017-05-09 Instructions. Blend the tomato, garlic, and jalapeno in a blender. Separately, dice the onions and the cilantro. Add the tomato, garlic, jalapeno …
From mylatinatable.com
4.2/5 (275)
Total Time 15 mins
Category Appetizer
Calories 2 per serving
salsa-roja-recipe-better-than-restaurant-salsa-roja-my image


FRESH SALSA RECIPE (PICO DE GALLO) - SIMPLY RECIPES
2022-05-04 Pico de gallo (a.k.a. salsa fresca) is a type of salsa made with chopped fresh tomatoes and onions, cilantro, fresh chilis, lime juice, and salt. With its chunky nature and relatively low amount of liquid, pico de gallo is a lot …
From simplyrecipes.com
fresh-salsa-recipe-pico-de-gallo-simply image


EASY PEASY SALSA FRESCA (PICO DE GALLO) - EASY PEASY FOODIE
2017-08-24 Metric - US Customary. 1 red onion diced. Juice of 1 lime (or ½ lemon) 200 g cherry tomatoes (ideally the really good ones), quartered. 1 tablespoon extra virgin olive oil. 1 …
From easypeasyfoodie.com


SALSA ROJA ASADA RECIPE | BON APPéTIT
2014-06-24 Preparation. Heat a dry medium cast-iron skillet over medium-high heat. Cook tomatoes, onion, and chile, turning occasionally, until tomatoes are softened and all …
From bonappetit.com


HOW TO MAKE THE BEST MEXICAN SALSA ROJA RECIPE - YOUTUBE
Hello & welcome to the Views Kitchen! On today's “Help Wednesday” we will be showing you the basics of boiled, fresh, and roasted salsas. Please take the tim...
From youtube.com


RECIPE FOR SALSA FRESCA | MONTANA HAPPY
2022-06-20 Instructions. Place minced onion in a small bowl with vinegar and cover with water. Let stand for 5 minutes and then drain. In a medium-sized bowl, combine the remaining …
From montanahappy.com


60 FRESH SALSA RECIPES - PARADE: ENTERTAINMENT, RECIPES, HEALTH, …
2022-06-17 Freeze the salsa as-is. When it thaws, pour off the extra water. For fresh salsa, separate the chunks from the liquid with a strainer. Freeze the chunks and the liquid …
From parade.com


SALSA ROJA RECIPE - GREAT BRITISH CHEFS
Method. Preheat an oven to 250°C/gas mark 9. Place a frying pan over a high heat and toast the guajillo chillies until they start to smoke, then transfer to a bowl and cover with the hot water. …
From greatbritishchefs.com


SALSA FRESCA RECIPE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
1/4 small white or red onion, minced: 1 teaspoon red wine vinegar: 1 pound fresh, ripe tomatoes, finely chopped: 1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would …
From stevehacks.com


SPICY SALSA ROJA RECIPE - MASHED.COM
2021-07-20 Bring the liquid to a boil and then reduce the heat to simmer for 30 minutes. In batches, transfer the mixture to a blender with the cilantro and blend. Add the oil to the same …
From mashed.com


EASY SALSA ROJA - MEXICAN FOOD JOURNAL
2020-03-15 Blend all of the ingredients including the cilantro with the cooking water (blend in 2 batches). Heat 2 tablespoons of cooking oil in the same pot over medium heat. Pour the …
From mexicanfoodjournal.com


Related Search