Provided by Jose Garces
Yield about 4 cups
Number Of Ingredients 9
- 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.
Provided by Ree Drummond : Food Network
Yield 4 cups
Number Of Ingredients 10
- 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.
Provided by Tyler Florence
Yield about 3 cups
Number Of Ingredients 15
- 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.
Provided by Julia Moskin
Yield about 3 cups
Number Of Ingredients 8
- To make salsa: If using fresh tomatoes, place in a pot of simmering water and let cook until soft, about 15 minutes. Drain, remove stem ends, and purée with a blender.
- In a skillet, heat oil until shimmering. Add chilies, onion, garlic, cloves and canela (or spices), sprinkle with salt and cook over medium-low heat, stirring, until softened and golden, about 8 minutes. Add tomato purée or canned tomatoes and simmer, stirring often, until thickened and slightly sweet, about 15 minutes. Taste for salt. Purée with a blender until smooth.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 5 grams, TransFat 0 grams
- 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
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
Yield 7 cups.
Number Of Ingredients 14
- 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.
- Preheat oven to 450 degrees with rack in upper third. Put tomatoes, cut side up, on a rimmed baking sheet, along with onion, 2 jalapenos, and garlic. Drizzle with oil and roast until vegetables are blistered in places and wilting, 22 to 25 minutes. Remove from oven.
- Pulse remaining jalapeno in a food processor until finely chopped. Add roasted vegetables and any accumulated juices, along with cilantro, salt, lime juice, and broth. Pulse until smooth.
Most of the flavor in my homemade salsa roja recipe comes from dried mild chiles, like ancho, guajillo, and pasilla. Use this mild salsa on tacos or chips.
Provided by Jarrett Melendez
Yield Makes 4½ cups
Number Of Ingredients 10
- Combine 1 large white onion, halved, 4 medium plum tomatoes (about 12 oz.), halved, 1-2 serrano chiles, 4 garlic cloves, and 3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed, in a medium saucepan, using fresh vegetables to weigh down dried chiles. Pour in water just to cover. Bring to a boil, then remove from heat. Cover and let sit until dried chiles are rehydrated and fresh vegetables are softened, 20-25 minutes.
- Using a slotted spoon, transfer vegetables to a blender; reserve soaking liquid. Add ½ bunch cilantro, tough stems trimmed, coarsely chopped, juice of 1 lime, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground cumin, ¼ tsp. ground cinnamon, and 1 cup reserved soaking liquid. Blend, starting on low speed and gradually increasing to high, until smooth, about 2 minutes. Taste salsa and add more salt if needed.
More about "salsa roja recipes"
SPICY SALSA ROJA RECIPE - MASHED.COM
SALSA ROJA - RESTAURANT STYLE SALSA RECIPE FOR THE INSTANT POT
SALSA ROJA RECIPE | MYRECIPES
TOP 50 AUTHENTIC MEXICAN SALSA ROJA RECIPE RECIPES
EASY SALSA ROJA - MEXICAN FOOD JOURNAL
SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE - CHILI …
THE BEST AUTHENTIC MEXICAN SALSA ROJA | MEXICAN RECIPES
SALSA ROJA RECIPE - BETTER THAN RESTAURANT SALSA ROJA - MY …
SALSA ROJA | MEXICAN PLEASE
SALSA ROJA RECIPE - GREAT BRITISH CHEFS
HOW TO MAKE FRESH SALSA ROJA - RAW RED SALSA (EASY)
SALSA ROJA - SALSA RECIPES - DELISH
SALSA ROJA CON CHILE SERRANO Y CHILE DE ARBOL | SHORTS - YOUTUBE
15 SALSA ROJA PARA POZOLE RECETA - SELECTED RECIPES
HOW TO MAKE THE BEST MEXICAN SALSA ROJA RECIPE - YOUTUBE
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #healthy #sauces #condiments-etc #vegetables #american #southwestern-united-states #tex-mex #barbecue #low-fat #salsas #food-processor-blender #dietary #spicy #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #tomatoes #taste-mood #equipment #grilling #small-appliance
You'll also love