Best 3 Salsa Verde O Roja Cruda Recipes
Salsa verde o roja cruda, also known as raw green or red sauce, is a traditional Mexican condiment that adds a vibrant and flavorful touch to various dishes. Made from fresh, raw ingredients, this versatile sauce is commonly served with tacos, gorditas, enchiladas, and tamales. Whether you prefer the verdant hue of the green version or the vibrant red of the red version, salsa verde o roja cruda offers a delightful balance of flavors, aromas, and textures that will elevate your culinary creations. This article will guide you through the process of making both versions of the sauce, providing detailed instructions, ingredient lists, and helpful tips to ensure that you create the perfect salsa verde o roja cruda every time.
Here are our top 3 tried and tested recipes!
SALSA VERDE O ROJA CRUDA
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Provided by Rick Martinez
Categories Bon Appétit Salsa Sauce Condiment/Spread Tomatillo Tomato Cilantro Avocado Lime Juice Onion Blender No-Cook Raw Vegetarian Vegan Dairy Free Soy Free Tree Nut Free Peanut Free Wheat/Gluten-Free Quick & Easy
Yield Makes 2 cups
Number Of Ingredients 8
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 VERDE CRUDA (RAW TOMATILLO SALSA)
Green salsas run the gamut on Mexico City streets. They can be boiled, pea green and soupy; they can be charred and thick and ecked with blackened bits of tomatillo. They can also be astonishingly hot, which is why it's always good to ask the street vendor, "Cual salsa pica mas?" (Which salsa is hotter?) This is my favorite version of all: a raw, acidic, chunky puree that slices through anything fatty; I like to serve it with slow-cooked pork, crispy carrot tacos, tlacoyos, Mexican-style eggs and almost anything else.
Provided by Food Network
Categories condiment
Time 20m
Yield about 2 cups
Number Of Ingredients 9
Steps:
- 1 Chop the chiles and garlic roughly, and place in a blender jar. Blitz until mostly chopped.
- 2 Cut the tomatillos in half and add to the blender jar with the water. Liquefy until the salsa transforms into a thick, chunky sauce.
- 3 Pour into a bowl and stir in the onion and cilantro. Taste and see if you like it as is, or if you'd prefer more acidity or salt. If so, add the lime juice and taste again. Then stir in the salt and taste one more time, adding more salt, if necessary. Top with the avocado, if using, just before serving.
- 4 Salsa (minus the avocado) keeps for about a week in a sealed container in the fridge.
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
Tips:
- Fresh ingredients: Use the freshest ingredients possible for the best flavor. This includes using ripe tomatoes, onions, garlic, and cilantro.
- Use a variety of tomatoes: Don't be afraid to mix and match different types of tomatoes, such as Roma, cherry, and heirloom tomatoes.
- Roast your tomatoes: Roasting tomatoes intensifies their flavor and gives them a slightly smoky taste.
- Don't overcook your onions and garlic: You want them to be softened but not browned.
- Use a sharp knife: A sharp knife will make it easier to chop the ingredients and will help to prevent them from bruising.
- Taste as you go: Don't be afraid to taste the salsa as you make it and adjust the seasonings as needed.
- Let the salsa rest: Letting the salsa rest for at least 30 minutes before serving allows the flavors to meld together.
Conclusion:
Salsa is a versatile condiment that can be used to add flavor to a variety of dishes. Whether you are making a classic salsa verde or a roasted tomato salsa, there are a few tips that you can follow to ensure that your salsa is delicious. With fresh ingredients, a sharp knife, and a little bit of patience, you can make a salsa that will impress your friends and family.
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