Mexican-salsa roja

[JJ Judkins]

* Exported from MasterCook *

Mexican-salsa roja

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Tex-Mex Vegetables
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Amount Measure Ingredient -- Preparation Method
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6 large , ripe tomatoes
3 serrano chiles
3 tbsp. chicken bouillon powder
2 tbsp. olive oil
3 cloves garlic -- minced
1/4 cup chopped onion
salt to taste

Place the tomatoes and serrano chiles in a medium saucepan with enough water
to cover. Bring to a boil. Reduce the heat and simmer until the tomato skins
are peeling off and the tomatoes are soft but not mushy, about 5 minutes.
Remove 1/2 cup of the hot cooking water and whisk it with the chicken
bouillon in a small bowl until completely dissolved. Remove the tomatoes and
chiles with a slotted spoon and let cool for a few minutes, then peel off
the tomato skins and stem and seed the chiles. Place the bouillon mixture,
peeled tomatoes, and seeded chiles in a blender or food processor, and pulse
to process for just a few seconds until blended but still chunky. Heat the
olive oil in a large saute pan over medium-high heat, then saute the garlic
and onion until softened, about 2 minutes. Stir in the tomato mixture and
cook, stirring, until the liquid has evaporated and the sauce has thickened
(about 6-8 minutes). Season to taste and serve hot. Makes about 3 CUPS

salsa roja variations
chunky pantry shelf salsa roja: Prepare the basic recipe, using 1 cup canned
chopped plum tomatoes with liquid in place of the fresh tomatoes and 1 (4
oz.) can jalapeno in place of Serrano chiles. Mix them with the bouillon
concentrate that's been dissolved in 1/2 cup hot water and proceed with the
recipe.

grilled tomato salsa roja: Prepare the basic recipe, but instead of boiling
the tomatoes and Serrano chiles, grill them until you have good grill marks
and the skins are papery. Remove their skins, stems, and seeds and finely
chop. Instead of the tomato-boiling water, use 1/2 cup hot water, and
proceed with the recipe.

salsa d'oro: Prepare the basic recipe, using 6 medium yellow tomatoes in
place of the 6 red tomatoes and 1 large yellow bell pepper in place of the
serrano chiles. Add 1/2 teaspoon ground dried chipotle and proceed with the
recipe.

easy salsa roja: Prepare the basic recipe, using 2 cups canned tomato puree
in place of fresh tomatoes. Seed, stem, and chop serrano chile, and saute
with the onion and garlic. Add the tomato puree and salt to taste, cooking
until somewhat thickened.

500 Mexican Recipes
Mexican-cilantro salsa

Vividly green and sharp-tasting, this salsa perks up grilled and
slow-simmered foods like chicken, pork, fish, and shellfish, as well as
basic nachos or a plain grilled cheese.

1/2 cup chopped green onion
1 cup chopped fresh cilantro
1/2 cup chopped fresh Italian parsley
1/2 cup vegetable oil
6 tbsp. freshly squeezed lime juice
3 tbsp. white.vinegar
2 cloves garlic, minced
1/4 cup chopped jalapeno pepper

Combine all ingredients together in a bowl. Serve right away

cilantro salsa variations
fennel & tarragon salsa: Prepare the basic recipe, using chopped fresh bulb
fennel in place of the cilantro and tarragon vinegar in place of the white
vinegar.

grilled onion salsa with sherry vinegar: Prepare the basic recipe, using a
grilled large red onion in place of the green onions and sherry vinegar in
place of the white vinegar. To grill the onion, grill slices on both sides,
then chop fine.

orange &cilantro salsa: Prepare the basic recipe, adding 1 cup peeled sliced
orange to the ingredients.

lemon-parsley salsa: Prepare the basic recipe, using Italian parsley in
place of the cilantro and lemon juice in place of lime juice.

500 Mexican Recipes

Description:
"Salsa Rojas, or red salsa from Mexico City, is a cooked version most often
served with enchiladas. It's also delicious drizzled on eggs, quesadillas,
or steak."
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Per Serving (excluding unknown items): 267 Calories; 27g Fat (89.1% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1 Vegetable; 5 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0