Best 16 Salsa Roja Recipes

SALSA ROJA

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.

SALSA ROJA

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.

SHREDDED BEEF IN GUAJILLO SAUCE (CARNE DESHEBRADA EN SALSA ROJA )

Steps:

• Cook beef:
• Put all beef ingredients in a 5- to 6-quart heavy pot with 1 teaspoon salt and enough water (about 2 quarts) to cover beef. Simmer, partially covered, skimming foam and adding more hot water if necessary to keep beef covered, until tender, about 2 hours.
• Remove beef and shred (once cool).
• Strain broth through a fine-mesh sieve into a bowl, discarding solids, and skim off fat.
• Make sauce:
• Preheat broiler.
• Toss tomatoes with 1 tablespoons oil in a 4-sided sheet pan. Broil 3 to 4 inches from heat until softened and charred, 10 to 12 minutes.
• Slit guajillo chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet (not nonstick) over medium heat until hot, then toast chiles in 2 batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and soak in hot water to cover until softened, 20 to 30 minutes.
• Toast peppercorns, cumin seeds, allspice, and clove in hot skillet over medium heat, stirring constantly, until fragrant and a shade darker, 30 seconds to 1 minute. Transfer to a blender.
• Drain soaked chiles and purée in blender with toasted spices, broiled tomatoes, onion, garlic, 3 chiles de árbol, 2 cups broth, and 1 teaspoon salt until smooth, about 2 minutes. For a spicier sauce, add remaining 2 chiles de árbol and purée again.
• Heat remaining 2 tablespoons oil in cleaned pot over medium-high heat until it shimmers, then slowly add sauce, stirring (it will spatter), and simmer, stirring frequently, 5 minutes. Add beef and 1 cup broth (reserve remainder for another use) and cook over medium-low heat, stirring, until meat is heated through, about 5 minutes.

SALSA ROJA

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 CHICKEN

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.

SALSA ROJA

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.

RED SALSA DE ARBOL, SALSA ROJA DE ARBOL

Steps:

• 1. In a frying pan heat two tablespoons oil and add the dried chiles de arbol. Make sure you have your extracter on over the stove because the chiles will give off a strong acrid smell. Do not take your eyes off the chiles. You should have the fry pan on medium heat so as to not burn the peppers they will burn fast. If you have no extractor open a window for ventilation. Saute peppers for just a minute or so. Keep moving them around until they change color from a deep red to a brown or yellow. Do not burn them. Remove from the fry pan and set inside a deep bowl add the 1/2 cup boiling water and let them steep in the bowl. P. S. If your chiles should burn start over because they will impart a bitter flavor to your salsa.
• 2. Next add your remaining oil (3 tablespoons) to the fry pan When oil is hot add your quartered tomatoes, onions, and garlic to the hot oil. Saute the veggies until they get somewhat soft and brown a little you do not need to break them down. Just keep moving everything around so they can cook evenly. This should take about 3 to 4 minutes.
• 3. Next remove the veggies from the heat set aside for a minute. You will need to use a large blender and add the soaked chile peppers and water to the blender. Now blend for a minute on high turn off the blender and add the sauteed veggies (tomatoes, onions and garlic)to the blender. Before blending add the salt, cumin powder, garlic powder and now blend on a low speed until all is broken down. You may add a little more salt or cumin powder to your taste. You might have to add a little more water to make a good consistency. Taste the salsa it should be spicy. If you don't like your salsa very spicy hot you can use less chiles de arbol. If you like it real spicey just add more chiles. Cover your salsa and let meld for a bit serve over tacos, meat or any where you want to spice up your food. Salsa will keep in the fridge for over a week providing it's covered.
• 4. You can find dried chiles de Arbol at any Mexican or Latino food market that sells Mexican foods. You can also find dried Anchos, Mulatos, Guajillos and Arbol chiles where ever they sell Mexican food products. Good luck

SALSA VERDE O ROJA CRUDA

Steps:

• If making salsa verde, blend tomatillos, avocado, onion, garlic, chile, cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt if needed. (Do not blend on higher than medium speed or your salsa will be airy and taste like a smoothie.)
• If making salsa roja, blend tomatoes, onion, garlic, chile, cilantro, 1 Tbsp. lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt and lime juice if needed.
• Do Ahead: Salsa can be made 2 days ahead. Transfer to an airtight container; cover and chill.

SALSA ROJA (SALVADORAN TOMATO SAUCE)

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: RED CHILE-TOMATILLO SALSA

Steps:

• Toasting and roasting. Preheat a broiler.
• In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes.
• In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin.
• Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor.
• Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.

SALSA ROJA MEXICANA

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.

QUICK & EASY SALSA ROJA

Steps:

• Place onions, jalapeno chile, and garlic into food processor. Pulse several times, until chopped fine.
• Place tomatoes into food processor.
• Place chopped cilantro, lime juice, salt, and sugar into food processor.
• Mince Serrano chile very fine, then saute for a few minutes, until soft, in olive oil. Place inside food processor, oil and all.
• Pulse all ingredients together until as smooth or chunky as you like. Taste, add salt if desired, serve with tortilla chips.

SALSA ROJA

Steps:

• 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.

EASY SALSA ROJA

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.

SALSA ROJA

Steps:

• 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.

CHICKEN FLAUTAS WITH COTIJA AND SALSA ROJA

Steps:

• 1. Combine spices and 2 teas. of salt and sprinkle evenly over chicken breasts. Heat 2 Tbl. oil in a medium sauté pan over medium-high heat, and add chicken, sliced onion, and 1 clove garlic. Cook until the chicken is browned and no longer pink in the center, about 8 minutes per side. Transfer the chicken, onion and garlic to a medium bowl and allow to cool until able to handle.
• 2. While the chicken rests, make the salsa roja; Puree the chopped onion, remaining garlic, tomatoes, jalapeño, and cilantro in a blender until smooth, about one minute. Add 1 Tlb. of oil to the sauté pan and heat tomato mixture until slightly thickened and reduced to two cups, about 18-20 minutes. Season the mixture to taste and transfer salsa to a serving bowl, reserving 1/3 cup.
• 3. Using your fingers, shred the cooled chicken, and toss with the reserved salsa and the crumbled cotija, mixing well. Season with salt to taste and set aside.
• 4. Preheat oven to 435^, with racks in upper and lower thirds, and line two 10x15 inch rimmed baking trays with foil. Wipe out saute pan and add remaining oil. Fry tortillas one at a time for 2-3 seconds per side until just soft; remove from oil and place on one of the prepared trays in sets of four. Place 2 Tbs. filling in a vertical line down the center of each softened tortilla, and roll up tightly.Place seam-side down on the second tray, leaving 2 inches of space between each flauta. Repeat with remaining tortillas, arranging half on each tray. Bake 30-35 minutes, alternating racks and rotating trays halfway through cooking time until flautas are crisp and deep golden. Serve warm with salsa roja on the side.