Best 3 Salsa Verde O Roja Cruda Recipes
Salsa, a vibrant and versatile condiment, holds a special place in Mexican cuisine. Salsa verde and salsa roja cruda, two prominent variations, offer distinct flavor profiles and culinary applications. Salsa verde, also known as green salsa, bursts with freshness and herbaceous notes. Its vibrant green hue comes from ingredients like tomatillos, green chiles, cilantro, and lime juice. The tomatillos lend a slightly tart flavor, while the chiles provide a subtle heat. Cilantro infuses a vibrant citrusy aroma, and lime juice adds a refreshing acidity. Salsa roja cruda, on the other hand, embodies the classic red salsa experience. Made with ripe tomatoes, onions, cilantro, and chiles, it showcases the sweet and tangy flavors of tomatoes. The chiles bring a range of heat levels, from mild to fiery, depending on personal preference. Both salsas are remarkably versatile, adding vibrancy to tacos, burritos, enchiladas, and tostadas. They also serve as exceptional dips for tortilla chips, enhancing any gathering. Whether you prefer the refreshing zest of salsa verde or the classic allure of salsa roja cruda, these recipes provide a culinary journey that celebrates the diverse flavors of Mexican cuisine.
Here are our top 3 tried and tested recipes!
SALSA ROJA
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h45m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Place the chiles, cilantro, garlic and onion in a medium Dutch oven. Pour in enough water to cover the ingredients, 5 to 6 cups. Bring the water to a boil and allow everything to bubble for 1 to 2 minutes. Remove the pot from the heat and cover. Steep until the chiles have softened and the liquid has cooled, about 45 minutes.
- Transfer the contents of the Dutch oven to a blender using tongs and a ladle. Process everything until well combined, about 1 minute. Remove the lid of the blender and add the tomatoes and olive oil. Blend for another 30 seconds.
- Place a mesh strainer over the Dutch oven and pour the puree into it. Use the back of a spoon or spatula to slowly help all of the liquid through the strainer. Discard the pulp. Bring the strained roja to a boil, reduce the heat and simmer for 10 minutes. Turn off the heat and allow it to cool completely.
- Stir in the salt, black pepper and lime juice. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy with tortilla chips or anything that needs a little kick.
FRESH GREEN SALSA (SALSA VERDE CRUDA)
Provided by Roberto Santibañez
Categories Sauce Side Low Fat Kid-Friendly Quick & Easy Cinco de Mayo Healthy Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Put the tomatillos in a blender first, then add the remaining ingredients. Pulse a few times, then blend until the salsa is very smooth, at least 1 minute. Season to taste with additional chile and salt, and blend again.
SALSA VERDE CRUDA (RAW TOMATILLO SALSA)
Green salsas run the gamut on Mexico City streets. They can be boiled, pea green and soupy; they can be charred and thick and ecked with blackened bits of tomatillo. They can also be astonishingly hot, which is why it's always good to ask the street vendor, "Cual salsa pica mas?" (Which salsa is hotter?) This is my favorite version of all: a raw, acidic, chunky puree that slices through anything fatty; I like to serve it with slow-cooked pork, crispy carrot tacos, tlacoyos, Mexican-style eggs and almost anything else.
Provided by Food Network
Categories condiment
Time 20m
Yield about 2 cups
Number Of Ingredients 9
Steps:
- 1 Chop the chiles and garlic roughly, and place in a blender jar. Blitz until mostly chopped.
- 2 Cut the tomatillos in half and add to the blender jar with the water. Liquefy until the salsa transforms into a thick, chunky sauce.
- 3 Pour into a bowl and stir in the onion and cilantro. Taste and see if you like it as is, or if you'd prefer more acidity or salt. If so, add the lime juice and taste again. Then stir in the salt and taste one more time, adding more salt, if necessary. Top with the avocado, if using, just before serving.
- 4 Salsa (minus the avocado) keeps for about a week in a sealed container in the fridge.
Tips:
- For the best flavor, use fresh, ripe tomatoes. If you can, try to get tomatoes from a local farmer's market or garden.
- If you don't have a food processor, you can chop the tomatoes, onion, and garlic by hand. Just be sure to chop them very finely.
- Feel free to adjust the ingredients to your liking. For example, if you like spicy salsa, add more jalapeño pepper. If you prefer a milder salsa, omit the jalapeño pepper altogether.
- Salsa is a great way to use up leftover vegetables. If you have any extra tomatoes, onions, or peppers, just throw them in the salsa.
- Salsa can be stored in the refrigerator for up to 5 days. You can also freeze salsa for up to 3 months.
Conclusion:
Salsa is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for topping tacos, burritos, and nachos. It can also be used as a dip for chips or vegetables. With so many different recipes to choose from, there's sure to be a salsa that everyone will enjoy. So next time you're looking for a quick and easy way to add flavor to your meal, give salsa a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
