Welcome back, FoodieFront fans! With our scrumptious Salsa Roja recipe, we’re plunging into the world of colorful flavors and zesty delights today. This easy yet fantastic salsa is sure to provide a burst of energy to your dishes, whether you’re a seasoned chef or a kitchen rookie. Salsa Roja, often known as “red sauce” in Spanish, is a traditional condiment that combines the powerful flavors of ripe tomatoes, spicy chiles, and aromatic spices. This versatile salsa is a must-have in any kitchen for dipping, topping, or adding a kick to your favorite recipes.
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INGREDIENTS
- 5 large ripe tomatoes
- 2 medium-sized onions
- 3 cloves of garlic
- 2-3 dried dried red chili peppers (adjust based on your spice preference)
- 1 fresh jalapeño pepper
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- Salt to taste
- A handful of fresh cilantro leaves
INSTRUCTIONS
Preparation:
-
Prepare the tomatoes, onions, and jalapeo pepper by washing and roughly cutting them. The garlic cloves should be peeled and minced. Remove the seeds from dried chili peppers to regulate the heat level.
Sauteing Aromatics:
-
Heat olive oil in a pan over medium heat. Sauté the minced garlic and onions until they are golden and fragrant. This is the savory foundation of our salsa.
Adding Heat:
-
Allow the dried red chili peppers and fresh jalapeo to loose their spicy essence before tossing them in. For about 2-3 minutes, continually stir.
Tomato Tango:
-
Add the diced tomatoes to the mixture. Cook until the tomatoes have broken down and the mixture has thickened and become pulpy. This is where the magic takes place!
Seasoning Sensation:
-
To taste, sprinkle cumin powder and salt. Seasoning can be adjusted to your liking. Cook for a another 5-7 minutes to enable the flavors to mingle.
Finishing Touch:
-
Finish by folding in finely chopped fresh cilantro leaves after turning off the heat. This gives the salsa a blast of freshness.
Blend or Keep it Chunky:
-
Depending on your preferences, you can either blend the salsa for a smoother texture or keep it chunky for a more rustic look.
Cool and Serve:
-
Allow the salsa to cool to room temperature before transferring it to a jar or bowl to serve. Serve with chips, tacos, or grilled meats of your choice.
Salsa Roja
Join us on a flavorful journey with our Salsa Roja recipe!" Indulge in a luscious blend of ripe tomatoes, fiery chiles, and aromatic spices. Discover the secret to gastronomic joy, from tacos to grilled treats.
Equipment
- Chopping Board and Knife
- Frying Pan
- Wooden spoon:
- Blender (optional)
Ingredients
- 5 large ripe tomatoes
- 2 medium-sized onions
- 3 cloves of garlic
- 2-3 dried dried red chili peppers (adjust based on your spice preference)
- 1 fresh jalapeño pepper
- 1 tablespoon olive oil
- 1 teaspoon cumin powder
- Salt to taste
- A handful of fresh cilantro leaves
Instructions
Preparation:
- Prepare the tomatoes, onions, and jalapeo pepper by washing and roughly cutting them. The garlic cloves should be peeled and minced. Remove the seeds from dried chili peppers to regulate the heat level.
Sauteing Aromatics:
- Heat olive oil in a pan over medium heat. Sauté the minced garlic and onions until they are golden and fragrant. This is the savory foundation of our salsa.
Adding Heat:
- Allow the dried red chili peppers and fresh jalapeo to loose their spicy essence before tossing them in. For about 2-3 minutes, continually stir.
Tomato Tango:
- Add the diced tomatoes to the mixture. Cook until the tomatoes have broken down and the mixture has thickened and become pulpy. This is where the magic takes place!
Seasoning Sensation:
- To taste, sprinkle cumin powder and salt. Seasoning can be adjusted to your liking. Cook for a another 5-7 minutes to enable the flavors to mingle.
Finishing Touch:
- Finish by folding in finely chopped fresh cilantro leaves after turning off the heat. This gives the salsa a blast of freshness.
Blend or Keep it Chunky:
- Depending on your preferences, you can either blend the salsa for a smoother texture or keep it chunky for a more rustic look.
Cool and Serve:
- Allow the salsa to cool to room temperature before transferring it to a jar or bowl to serve. Serve with chips, tacos, or grilled meats of your choice.
Video
Notes
Bonus Tip:
Did you know that Salsa Roja is an excellent source of vitamins and antioxidants in addition to being a tasty accompaniment? Tomatoes, the main component, are high in lycopene, which has been linked to a variety of health advantages. So, enjoy the delectableness guilt-free!
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Frequently Asked Questions:
Q1: What is Salsa Roja?
Salsa Roja, or “red sauce” in Spanish, is a traditional Mexican condiment recognized for its robust and zesty characteristics. It’s a flexible and spicy sauce created from ripe tomatoes, chili peppers, onions, and spices.
Q2: How spicy is Salsa Roja?
A: The spiciness of Salsa Roja can be adjusted to your liking. The addition of dried and fresh chili peppers allows you to customize the level of heat. Feel free to adjust the amount of peppers to your liking.
Q3: Can I make Salsa Roja less spicy?
A: Without a doubt! Consider removing the seeds from the chili peppers or using milder kinds to minimize the spiciness. You have the freedom to adjust the recipe to your own amount of heat.
Q4: What can I serve with Salsa Roja?
A: Salsa Roja is extremely adaptable. It goes well with tacos, enchiladas, grilled meats, and as a dip for tortilla chips. Use your imagination to add a blast of flavor to your favorite foods.
Q5: Can I make Salsa Roja in advance?
A: You certainly can! Indeed, Salsa Roja typically tastes better once the flavors have melded. Refrigerate it in an airtight jar for up to a week. Before serving, give it a good stir.
Q6: Is Salsa Roja healthy?
A: Salsa Roja is a nutritious supplement to your meals. It’s low in calories, high in vitamins from tomatoes, and high in antioxidants. Just keep in mind your meal proportions and any dietary requirements.
Q7: Can I make a chunky or smooth Salsa Roja?
A: Without a doubt! You have complete control over the texture. Blend the ingredients for a smoother texture, or leave them chunky for a more rustic appearance. It all comes down to personal preference.
Q8: How long does it take to make Salsa Roja?
A: Salsa Roja takes roughly 30-40 minutes to prepare and cook. It’s a quick and easy recipe that offers a taste boost to your meals without taking up a lot of time in the kitchen.
Q9: Can I freeze Salsa Roja?
A: While Salsa Roja is best consumed fresh, it can be frozen for later use. It should keep for up to three months if stored in a freezer-safe container. Before serving, place it in the refrigerator to thaw.
Nutrition Fact –
Per Serving (1/4 cup, approximately):
Calories: 15-25 kcal
Total Fat: 0-1g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 50-100mg
Total Carbohydrates: 3-5g
Dietary Fiber: 1-2g
Sugar: 2-3g
Protein: 0-1g
