Best 3 Basic Red Sauce Salsa De Chile Rojo Recipes

In the vast culinary tapestry of Mexican cuisine, few dishes hold a place as iconic and beloved as salsa roja, the vibrant red sauce that adds a burst of flavor to countless traditional dishes. This versatile condiment, also known as salsa de chile rojo, is a staple in Mexican households, restaurants, and street food stalls, and its popularity has spread far beyond its borders. Whether you're looking to spice up your favorite tacos, enchiladas, or burritos, or simply seeking a flavorful dipping sauce for chips, this basic red sauce recipe is the perfect starting point. With its simple ingredients and easy-to-follow instructions, you'll be able to create a delicious and authentic salsa roja that will elevate any dish to new heights.

In this recipe article, we present a collection of salsa roja variations, each offering a unique twist on the classic. From a traditional roasted tomato salsa to a spicy habanero salsa, and even a creamy avocado salsa, there's a salsa roja recipe here to suit every taste and preference. With detailed instructions, helpful tips, and stunning photos, this article will guide you through the process of making these delicious sauces, ensuring that you have a versatile and flavorful arsenal of salsas to enhance your culinary creations. So gather your ingredients, prepare your blender or food processor, and let's embark on a flavorful journey into the world of salsa roja!

Check out the recipes below so you can choose the best recipe for yourself!

SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE

Salsa Roja Recipe - Mexican Red Table Sauce image

This easy homemade salsa roja recipe is the ultimate Mexican salsa, perfect for tortillas, tacos and burritos, with tomatoes, jalapeno, lime juice and more.

Provided by Mike Hultquist

Categories Main Course

Time 25m

Number Of Ingredients 9

Ingredients

2 pounds tomatoes (chopped)
1 small white onion (chopped)
2 jalapeno peppers (chopped - use Serrano peppers for a bit more heat!)
2 cloves garlic (chopped)
¼ cup chopped cilantro
Juice from half a lime
2 tablespoons olive oil
¼ teaspoon cumin ((optional, not traditional, more Tex-Mex))
Salt to taste

Steps:

Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
Add cumin and bit of salt.
Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
Season with salt if needed and stir.
Cool and refrigerate until ready to use.
Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!

Nutrition Facts : Calories 23 kcal, Carbohydrate 2 g, Fat 1 g, Sodium 2 mg, Sugar 1 g, ServingSize 1 serving

SALSA ROJA TAQUERA (RED TACO-STAND STYLE SALSA)

Salsa Roja Taquera (Red Taco-Stand Style Salsa) image

The best red salsas I've had on the street are a deep, rusty brick color, and they taste definitively of dried chiles, acid and salt. Most people use a combination of dried arbol chiles-the hottest dried chile in the markets-and guajillo or cascabel, which paint the salsa a gorgeous deep-red color. In this simple version, I keep the tomatoes to a minimum and omit onion, so the chiles can shine brighter. It's tongue-swellingly hot, which makes it perfect on just about anything. I've called for eight dried arbol chiles, but you can bump it up to ten for even more fire.

Provided by Food Network

Categories condiment

Time 30m

Yield about 1 1/2 cups

Number Of Ingredients 5

Ingredients

8 to 10 dried arbol chiles
2 guajillo chiles
3 medium cloves garlic, unpeeled
2 ripe plum tomatoes
Salt to taste

Steps:

1 Snip off the stems of the chiles and shake out their seeds as best you can. If the chiles are too dry and brittle, warm them slightly on a gently heated comal, and then remove the seeds. Alternately, keep the seeds in to make a very hot salsa.
2 Heat the comal on low to medium-low and place the unpeeled garlic cloves near the edge of the pan, away from direct heat. Turn occasionally until soft and blackened in spots, 5 to 7 minutes. Peel the garlic cloves once cool enough to handle and set aside in a blender jar.
3 To toast the chiles, work with one at a time so they don't burn. Place each chile near the edge of the comal-again, away from the hottest part of the pan-and turn constantly for 5 to 10 seconds, pressing any wrinkled or folded spots lightly so all parts of the chile skin come into contact with the pan. They are done when the color lightens up in spots and they emit a spicy aroma. (This is a very quick process!) Remove all toasted chiles to a separate bowl and cover with water. Let sit 15 minutes or until the skins are soft. Reserve the soaking water.
4 While the chiles sit, heat the comal to medium or medium-high. Cook the whole tomatoes, turning often with tongs, until soft and blackened in spots. Transfer to a bowl and set aside.
5 Add the hydrated chiles to the blender jar (with the garlic), with 2 tablespoons of the reserved chile water and a generous 1/4 cup water. Blend until smooth. Add the tomatoes and 2 tablespoons more water, plus 3/4 teaspoon salt. Blend again, adding more water and salt if desired. (Note that the saltiness will mute when the still-warm salsa cools.) Serve at room temperature.

SALSA ROJA

Salsa Roja image

Provided by Tyler Florence

Categories condiment

Time 55m

Yield about 3 cups

Number Of Ingredients 15

Ingredients

1 dried ancho chile, stemmed and seeded
1 dried Anaheim chile, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
1 tablespoon dried oregano, preferably Mexican
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 cup hot water
8 plum tomatoes, quartered
1 medium Spanish onion, sliced
3 garlic cloves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 sprigs cilantro
1 tablespoon sugar
1 lime, juiced

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.

Tips:

To make the sauce smoother, strain it through a fine-mesh sieve or food mill.
If you like your sauce spicy, add more chiles or cayenne pepper.
For a smoky flavor, roast the chiles before blending them.
Add a tablespoon of vinegar or lemon juice to brighten the flavor of the sauce.
Serve the sauce with tacos, burritos, enchiladas, or nachos.

Conclusion:

This basic red sauce is a versatile condiment that can be used in a variety of Mexican dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, smoky or tangy, this sauce is sure to please everyone at your table.