Salsa Roja, often simply referred to as "red salsa," is a vibrant and flavorful Mexican sauce made primarily from tomatoes, chili peppers, and various seasonings. It's a versatile condiment that can range from mild to spicy, depending on the type and quantity of chili peppers used. Salsa Roja is a staple in Mexican cuisine and is used as a dip, sauce, or topping for a wide range of dishes.
Ingredients:
4-6 ripe tomatoes
2-3 dried red chili peppers (such as guajillo, ancho, or arbol)
1 small onion, roughly chopped
2-3 cloves garlic
1 teaspoon cumin seeds (or ground cumin)
Salt to taste
Fresh cilantro leaves (optional, for garnish)
Instructions:
Begin by roasting the tomatoes and dried chili peppers. You can do this by placing them on a hot, dry skillet or griddle. Turn them occasionally until they become slightly charred and blistered. This roasting process enhances the flavor of the salsa.
Remove the stems from the dried chili peppers and soak them in hot water for about 15-20 minutes to soften.
In a blender or food processor, combine the roasted tomatoes, soaked dried chili peppers, chopped onion, garlic cloves, and cumin seeds.
Blend the mixture until it reaches your desired consistency. Some prefer a smooth salsa, while others like it slightly chunky. If needed, you can add a little water to achieve the desired texture.
Pour the blended mixture into a saucepan and simmer over low heat for about 10-15 minutes. This allows the flavors to meld together and the salsa to thicken slightly. Season with salt to taste.
Let the Salsa Roja cool to room temperature. You can serve it warm or chilled.
If desired, garnish the salsa with fresh cilantro leaves before serving.
Salsa Roja can be served with tortilla chips as a dip, used as a sauce for enchiladas or tacos, or as a flavorful condiment for a variety of Mexican dishes. Its rich, smoky, and slightly spicy flavor is sure to add a delicious kick to your meals. Enjoy!
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