How to Make Salsa Roja - A Step-by-Step Guide

Salsa Roja, or red salsa, is a classic Mexican condiment that adds a burst of flavor and heat to any dish. Its rich and zesty taste comes from a combination of ripe tomatoes, spicy peppers, onion, and garlic. This versatile salsa can be used as a dip for tortilla chips, a topping for tacos or enchiladas, or a marinade for grilled meats. While there are many variations of Salsa Roja, this recipe will guide you through creating a delicious and authentic version that will become a staple in your...

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Ingredients

  • 1 quart vegetable stock
  • 8 large dried ancho chiles, stemmed and seeded
  • 3 plum tomatoes, chopped
  • 1 small onion, chopped
  • 1 small dried red chile, stemmed and most seeds discarded
  • 3 cloves garlic, chopped
  • 1 tablespoon light brown sugar
  • 1 tablespoon vegetable oil
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon cider vinegar

Information

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Additional Time: 10 mins
  • Total Time: 25 mins
  • Servings: 32
  • Yield: 1 quart

  • Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes.
  • Cover saucepan and remove from heat; let stand for 10 minutes.
  • Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.
  • Nutrition

    22 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 157mg
    • Total Carbohydrate: 3g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 1g
    • Vitamin C: 1mg
    • Calcium: 7mg
    • Iron: 1mg
    • Potassium: 129mg