Salsa Roja

Salsa Roja

  • Prep time: 5
  • Cook time: 15
  • Yield: 8
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Ingredients
  • 6 roma tomatoes, halved
  • 1 dried chile pepper, stemmed and seeded
  • 1 clove garlic, smashed
  • 1 serrano pepper, halved
  • 1/2 onion, quartered
  • 1/4 teaspoon dried oregano
  • 1/4 teasoon dried thyme
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/2 lime, juiced
  • 1 chipotle from can
  • 1 teaspoon vegetable oil
Nutrition Facts
Serves 8

Description

“Salsa roja” translates to “red sauce” in Spanish, and it refers to a variety of red sauces used in Mexican and other Latin American cuisines. Salsa roja can vary in terms of ingredients, spiciness, and texture, but it is generally characterized by its vibrant red color. Here are two common types of salsa roja:

  1. Traditional Tomato-based Salsa Roja:

    • Ingredients:

      • Tomatoes (fresh or canned)
      • Onion
      • Garlic
      • Chili peppers (such as jalapeños or serranos)
      • Cilantro
      • Salt and pepper

    • Preparation:

      • The tomatoes are typically roasted or boiled to enhance their flavor before being blended with other ingredients.
      • Onion and garlic are often sautéed for added depth of flavor.
      • Chili peppers are included for heat, and the amount can be adjusted based on spice preferences.
      • Cilantro is added for freshness and herbal notes.
      • The mixture is blended or processed until it reaches the desired consistency.

    • Uses:

      • This type of salsa roja is versatile and can be used as a dip, a topping for tacos or grilled meats, or as an ingredient in various dishes.

  2. Salsa Roja with Dried Chilies:

    • Ingredients:

      • Dried red chilies (such as guajillo, ancho, or arbol)
      • Tomatoes
      • Garlic
      • Onion
      • Cumin (optional)
      • Salt and pepper

    • Preparation:

      • Dried chilies are often toasted or soaked to bring out their flavor before being blended with other ingredients.
      • Tomatoes, garlic, and onion are roasted or cooked to intensify their taste.
      • Cumin can be added for a warm and earthy undertone.
      • The ingredients are blended into a smooth or slightly chunky sauce.

    • Uses:

      • This type of salsa roja has a deeper, smokier flavor from the dried chilies and is commonly used in traditional Mexican dishes. It pairs well with grilled meats, enchiladas, or as a condiment for various dishes.

Salsa roja is an essential element in Mexican cuisine, adding both flavor and color to a wide range of dishes. Its versatility allows it to complement everything from tacos and burritos to grilled meats and seafood. The choice of chilies and other ingredients can be adjusted to suit individual taste preferences, making salsa roja a customizable and integral part of many Latin American meals.

Instructions

  • 1. Place tomatoes, onion, garlic, and peppers on a sheet pan and broil in oven 15 minutes.
  • 2. Transfer to blender with remaining ingredients and pulse into rough salsa.