Salsa Roja is a red sauce from Mexico. It is used to make enchiladas and can also be served with corn chips or tortillas. There are many versions of this salsa online. The main ingredients though, are tomatoes, chilies, garlic, onion and cilantro. One method of making this salsa is to puree all the ingredients and simmer until rawness of the vegetables is gone and the other method is to roast or cook all the ingredients, puree and then simmer. I followed the second method.
I used dry red chilies to make this salsa. Ancho chilies, anaheim chilies, arbol chilies, guajillo or any Mexican variety of chilies can be used. I also came across recipes using jalapeno and serrano peppers. I did not use onions here but if using, can add about 1 – 2 tbsp. of chopped onions. I cooked the tomatoes here but can also be roasted in the oven.
- 2 Tomatoes or ½ lb Tomatoes (I used vine ripe but even roma can be used)
- ½ tsp. Salt (adjust to taste)
- 1 Dry Chilies, lightly deseeded
- 1 Clove Garlic
- ¼ cup chopped Cilantro (loosely packed)
- ½ cup Water
- Wash and quarter the tomatoes.
- Take water in a saucepan, add tomatoes, salt and bring to boil.
- While the tomatoes are coming to a boil, dry roast chili and garlic until chili is toasted.
- Once the skin of the tomatoes start to peel off, about 4 – 5 minutes, turn off the heat.
- Add the chili & garlic to tomatoes, cover the saucepan and let sit for at least 10 minutes until chili becomes soft.
- Once the tomatoes cool, remove the skin of the tomatoes.
- Add the tomato chili mixture to a blender, add cilantro and puree until smooth.
- Transfer back to the saucepan and bring to a boil. Simmer for 5 – 8 minutes until sauce thickens.
- It is ready serve or refrigerate until ready to serve. It stays good for at least two day in the fridge.
- I did not use onions. If using, cook along with tomatoes.
This day in 2014: Oman – Shuwa
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