Barbara Adams: Mexican Salsa Roja, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Salsa Roja
Authentic Mexican Recipe

Master basic salsa roja, and you’re well on your way to fabulous Mexican food. This zesty mixture provides the flavor foundation for everything from enchiladas to huevos rancheros and beyond.

Ingredients

Serves 5-6 cups

10	large	tomatoes
1	small	onion, chopped in chunks
4	cloves	garlic
3–4		Serrano chiles
1/2	bunch	cilantro, leaves and tender stems
~		water, for thinning salsa

	Directions
	Place the tomatoes, onion, garlic, chilies, cilantro, and salt in a blender and puree until smooth. The light red mixture will deepen in color as it cooks. Pour a small amount of olive oil in to the pan. Heat over medium-high heat until almost smoking. Pour the salsa bring to a lively simmer. Reduce the heat to medium-low and cook until the salsa thickens and takes on a deep, rich red color—approximately 10–12 minutes. Taste and adjust the salt if needed.

Preparation time: Approximately 40–45 minutes.

A Barbara Adams Beyond Wonderful recipe with
International Home Chef Mexico, Yolanda Resendiz.

Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine.

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	How To:
	Make Mexican Salsa Roja (Red sauce)

	Other Options:
	Chiliques Roja with Chicken Enchildas Roja with Chicken


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