**Salsa Mexicana: A Trio of Authentic Mexican Salsas**
Salsa Mexicana is a vibrant and flavorful condiment that adds a delightful zest to various Mexican dishes. This article presents three distinct recipes for Salsa Mexicana: Salsa Roja (Red Salsa), Salsa Verde (Green Salsa), and Salsa Taquera (Taqueria Salsa). Each salsa is unique in its ingredients, preparation method, and taste profile. Salsa Roja, with its rich red color, offers a smoky and tangy flavor from roasted tomatoes, chiles, and onions. Salsa Verde, vibrant in green, provides a refreshing and herbaceous taste with tomatillos, cilantro, and serrano peppers. Salsa Taquera, a staple in Mexican taquerias, combines the best of both worlds with a blend of tomatoes, tomatillos, chiles, and a hint of garlic and cumin. These salsas are versatile and can be enjoyed as dips for chips, accompaniments to tacos, burritos, and enchiladas, or as a marinade for meats and vegetables. Get ready to elevate your Mexican culinary experience with these authentic and delicious Salsa Mexicana recipes.
RESTAURANT STYLE SALSA (ROJA SALSA FRITA)
Do you love that fresh red salsa at your local Mexican restaurant? Do you want to learn how to make it at home? I can help! This recipe for restaurant-style salsa is so simple to make. All you need are 6 ingredients and 20 minutes of your time. All the ingredients are easy to find at your local grocery store, leaving you with a delicious salsa frita!
Provided by Mely Martínez
Categories Salsas
Time 20m
Number Of Ingredients 6
Steps:
- Roughly chop tomatoes, serranos, garlic clove, and onion.
- Place in your blender with ¼ cup of water, and process until smooth (or slightly coarse, if you prefer).
- Heat the oil in a medium-size frying pan over medium-high heat, and pour in the salsa and stir.
- Once the salsa starts boiling, reduce the heat and gently simmer for about 13-15 minutes, stirring from time to time, until all the ingredients are well cooked. If it needs it, add more water; this will depend on how juicy the tomatoes are.
- Once done, season with salt and serve. This sauce will keep well for about 3 days in your refrigerator.
Nutrition Facts : ServingSize 1 Tbsp, Calories 14 kcal, Fat 1 g, SaturatedFat 1 g, Sodium 116 mg
SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE
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
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 MEXICANAS' - RED TAQUERIA SALSA
There is a Taqueria in the Latino Market in my area and the chef was happy to tell me how he makes their salsa and even shopped with me to gather ingredients. Lol. His was the same as the ingredients I came up with. This is my first time making Salsa and believe me I did my homework and I am very happy with the results. It...
Provided by Rhonda E!
Categories Salsas
Time 45m
Number Of Ingredients 10
Steps:
- 1. Gather all your ingredients. Count out your Peppers. Put on your gloves. Take the tops off your Guajillo Peppers and rub each one to empty all the seeds out into a bowl. You should end up with about 1/8 of a cup of Guajillo Seeds. Set Aside. Then over the sink de-seed the Roasted Chili De Arbol peppers by pinching off the tips and gently squeezing them to empty the seeds out.
- 2. Roast all your chili's on the stove in a skillet until they start to get roasted marks. Don't burn them it will make the sauce bitter. Put them into a boiling pan of water and boil for 5 minutes *with the lid on, so you don't burn your eyes* and then let them soak another 5 to 10 min. *Note Wear Gloves when handling the chili's and washing the pans. Several hours later and after dishes my hands were burning and I only used 2 of the hot ones.*
- 3. Meanwhile place the tomatoes whole on a baking sheet, middle rack, on broil, with the garlic cloves, & onion, roasting and turning them until they get a good black char on them. Then Remove the skin from all the items and core the tomato. Put all the items in the blender except the garlic. You will need to smash the garlic in a bowl with the salt and make a paste and then add it to the blender.
- 4. Add the Vinegar. I was not sure how much vinegar to use (I used 2 tsp). Then blend for a few more seconds. If the mixture makes a big bubble it is to thick start adding water a little at a time to get the consistency you want. I don't like a watery salsa. The vinegar makes it last longer.
- 5. Taste your warm salsa and make adjustments. When you are sure your done blending in the blender add the seeds and refrigerate. *Note your salsa is going to taste a lot better when it sits for a while in the fridge and gets cold. All the flavors need time to marinate together. Mine did and what a difference that made. Yum!
- 6. I originally did not want cilantro in my salsa because the taqueria does not have it in their salsa, but I added it anyway and it gave it a refreshing taste. If you want it hotter add more of the Chile De Arbol. All the ingredients marinated, and balanced when it chilled in the fridge. Yum
- 7. This is a medium heat salsa. The chili's used for this recipe have a rating on the Scoville Heat Scale at: Guajillo's 3,500-4,000 De Arbol 15,000-30,000 The hottest chilis are habanero etl. at 350,000-5,300,000
- 8. This jar is from the second batch I made and this time I used 4 Chili De Arbol and used the juice from the boiled water I boiled the chili's in. It came out spicey hot and just hot enough that I won't eat it all up like I did the first time when I used 2 chili de arbol & it was mild. After if marinates a day in the fridge I will freeze it.
SALSA ROJA TAQUERA (RED TACO-STAND STYLE SALSA)
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
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.
Tips:
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your salsa will be.
- Roast your tomatoes and/or tomatillos: Roasting adds a smoky, caramelized flavor to the salsa.
- Use fresh garlic and onion: Fresh garlic and onion will give your salsa a more intense flavor than powdered or dried spices.
- Don't be afraid to experiment with different ingredients: There are many different ways to make salsa, so feel free to experiment with different ingredients and flavors. You might add some roasted corn, black beans, or even pineapple to your salsa.
- Taste your salsa as you go: The best way to make sure your salsa is perfect is to taste it as you go and adjust the seasonings accordingly.
Conclusion:
Making salsa at home is easy and rewarding. With a few simple ingredients and a little bit of time, you can create a delicious salsa that is perfect for any occasion. Whether you're serving it with tacos, burritos, or chips, your homemade salsa will be a hit. So next time you're looking for a quick and easy snack or appetizer, give salsa a try. You won't be disappointed.
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