Best 6 Salsa Mexicanas Red Taqueria Salsa Recipes
Salsa roja, also known as salsa mexicana, is a staple condiment in Mexican cuisine. Its vibrant red color and tangy, flavorful taste make it a popular choice for tacos, burritos, enchiladas, and other Mexican dishes. Whether you are a seasoned home cook or a novice in the kitchen, finding the best recipe for salsa roja can be daunting, given the numerous variations available. This article aims to guide you through the process of selecting and preparing the perfect salsa roja recipe, taking into consideration your taste preferences, the authenticity of the dish, and the ease of preparation. We will delve into the key ingredients, step-by-step instructions, and common variations to help you create a delicious and authentic salsa roja that will elevate your Mexican culinary experience.
Here are our top 6 tried and tested recipes!
RED TAQUERIA STYLE SALSA
This red taquería style salsa is absolutely delicious on steak or pork carnitas tacos. You need only a few ingredients to make it at home, and it lasts several days in the fridge. The roasted peppers give a robust flavor to the salsa and the addition of the granulated chicken bullion complements it well.
Provided by Mely Martínez
Categories Salsas
Time 30m
Number Of Ingredients 5
Steps:
- Fill a saucepan with 4 cups of water, and set aside.
- Slightly roasted guajillo peppers and garlic cloves on a warm griddle (this step takes only seconds). You can flatten the peppers to have an even roasting by gently pressing them down with a wooden spatula. Remove promptly to avoid burning the peppers (burned peppers render a bitter taste). Place roasted peppers and peeled garlic cloves in the saucepan.
- Now, roast the Arbol peppers. Arbol peppers will roast quite faster than guajillo peppers, that is why we're roasting them separately. Once roasted, place them in the saucepan with the rest of the peppers.
- Turn heat to medium-high and turn off once the water starts boiling. Cover the saucepan and wait for 20 minutes. This soaking time will help to soften the peppers.
- Place peppers and garlic into your blender jar along with 1/2 cup of water. Discard any leftover soaking water. Process until you have a smooth sauce. Pour the sauce back in the saucepan, stir in the granulated chicken bouillon, taste to check if more salt is needed according to your own taste, and season with salt and pepper. Turn the heat to medium-high and cook for 5 minutes, just enough time to allow the chicken bouillon to dissolve and for the flavors to blend.
Nutrition Facts : ServingSize 1 Tbsp, Calories 2 kcal, Sodium 2 mg
SALSA -TAQUERIA STYLE RED-
An authenic easy to make salsa based on a recipe from Taco Grande, a wonderful little restaurant in Katy, TX. You can control the heat by using more (or less) jalapenos.
Provided by m0m7772
Categories Sauces
Time 40m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 8
Steps:
- Boil the tomatoes, tomatillos, onions and jalapenos together over medium to low heat. Sparingly add a little water if you prefer a more liquid salsa, start with 3 or 4 tablespoons. It is easy to add more as it cooks.
- Simmer and stir for about 30 minutes. This isn't an exact science. I have cooked it as long as an hour or as short a time as 15 minutes.
- When finished cooking add a pinch of salt and black pepper, and the chicken bullion powder. Stir well.
- Mix in a blender, then add cilantro.
- Stir and serve with tortilla chips or texmex food!
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
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.
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
SALSA MEXICANA
We love salsa. I developed and perfected this recipe over many years. It is a requested dish that I take to parties and cookouts with friends and family. You can tweak this recipe to your desired level of hotness by adding or subtracting the peppers listed.
Provided by janaluwho
Time 20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine tomatoes, onion, cilantro, garlic, jalapeno, habanero, lime juice, kosher salt, and cumin in the bowl of a food processor. Process on low speed to start the chopping, then switch to pulse until you achieve the desired consistency.
Nutrition Facts : Calories 14.9 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.6 g, Sodium 164.2 mg, Sugar 1.4 g
SPICY SALSA MEXICANA
Spicy, flavorful salsa that will be the center of the snack table. Serve as a dip with chips or as a topping on tacos. Enjoy!
Provided by Abel Cabrera
Time 25m
Yield 16
Number Of Ingredients 6
Steps:
- Stem tomatoes and peppers. Transfer to a pot of boiling water. Cook, uncovered, for 15 minutes. Carefully drain water and set aside.
- Roughly chop onion. Transfer to a blender with boiled vegetables, cilantro, and salt. Blend until smooth or to desired texture.
Nutrition Facts : Calories 5.8 calories, Carbohydrate 1.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 1.4 mg, Sugar 0.8 g
Tips:
- Use ripe, fresh tomatoes: The quality of your tomatoes will greatly impact the flavor of your salsa. Choose ripe, juicy tomatoes that are free of bruises or blemishes.
- Roast your tomatoes: Roasting tomatoes intensifies their flavor and sweetness. You can roast them in the oven or on the stovetop. Just be sure to keep an eye on them so they don't burn.
- Use a variety of peppers: Different peppers will give your salsa different levels of heat and flavor. For a mild salsa, use poblano or Anaheim peppers. For a medium salsa, use jalapeños. And for a hot salsa, use habaneros or cayenne peppers.
- Don't overcook your salsa: Salsa is best when it is cooked just long enough to blend the flavors. Overcooking it will make it lose its freshness and vibrancy.
- Season your salsa to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lime juice or a dollop of sour cream to brighten up the flavors.
Conclusion:
Red taqueria salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. With its smoky, spicy, and tangy flavors, it is sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy way to add some excitement to your meal, give this red taqueria salsa a try.
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