Best Salsa De Chile Serrano Rojo Recipes

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SALSA DE SERRANO ROJO (RED SERRANO SAUCE)



Salsa De Serrano Rojo (Red Serrano Sauce) image

This is a medium hot "Table Sauce". It can be served as a "sprinkle on" for everything from enchiladas to scrambled eggs. It makes a welcome addition to a pot of chili. It should not be considered as a dipping sauce unless you've got a fair hot tooth. We like to use serranos because of the heat to flavor ratio. Jalapenos may be used, but they won't yield quite the quality of flavor. It yields a hot, pungent, sweet south of the border flavor that can easily be addictive.

Provided by Smoky Okie

Categories     Sauces

Time 30m

Yield 100 serving(s)

Number Of Ingredients 9

4 lbs red serrano peppers
1 cup white balsamic vinegar
1 cup cider vinegar
3/4 cup water
1/4 cup fresh lime juice
4 tablespoons white sugar
2 tablespoons ground cumin
1 tablespoon salt
6 large garlic cloves

Steps:

  • Stem serranos, and puree along with garlic in blender until smooth adding water if necessary to maintain puree.
  • Press puree through a sieve to remove seed particles.
  • Combine 40 oz. serrano puree with all other ingredients in bowl.
  • Work in batches back through blender, and strain again.
  • Bottle in sprinkle top bottles and refrigerate.

Nutrition Facts : Calories 9.2, Fat 0.1, Sodium 72, Carbohydrate 1.9, Fiber 0.7, Sugar 1.2, Protein 0.3

SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE



Salsa Roja Recipe - Mexican Red Table Sauce image

This easy homemade salsa roja recipe is the ultimate Mexican salsa, perfect for tortillas, tacos and burritos, with tomatoes, jalapeno, lime juice and more.

Provided by Mike Hultquist

Categories     Main Course

Time 25m

Number Of Ingredients 9

2 pounds tomatoes (chopped)
1 small white onion (chopped)
2 jalapeno peppers (chopped - use Serrano peppers for a bit more heat!)
2 cloves garlic (chopped)
¼ cup chopped cilantro
Juice from half a lime
2 tablespoons olive oil
¼ teaspoon cumin ((optional, not traditional, more Tex-Mex))
Salt to taste

Steps:

  • Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
  • Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
  • Add cumin and bit of salt.
  • Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
  • Season with salt if needed and stir.
  • Cool and refrigerate until ready to use.
  • Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!

Nutrition Facts : Calories 23 kcal, Carbohydrate 2 g, Fat 1 g, Sodium 2 mg, Sugar 1 g, ServingSize 1 serving

SALSA ROJA RECIPE



Salsa Roja Recipe image

Salsa Roja. There are as many homemade salsas as households are in Mexico. Every home has its own version of a homemade salsa. This is very easy to make salsa that can even be cooked in the microwave in an oven-safe dish bowl.

Provided by Mely Martínez

Categories     Salsas

Time 15m

Number Of Ingredients 6

1 large tomato or 2 medium sized tomatoes
1 jalapeño pepper or 2 serrano peppers (stemmed)
1 small garlic clove (peeled and chopped)
1 tablespoon of white chopped onion
Water (enough to cover the tomatoes and peppers)
Salt to taste

Steps:

  • Cook the tomato and peppers at medium-high heatuntil tender (about 12-15 minutes).
  • Drain the water, reserving a couple of tablespoons in case you need to make the salsa texture thinner. Place the tomato and chili peppers in a food processor or blender
  • with the garlic clove and onion. Process until smooth.
  • Place the sauce into a bowl or dish. Season with salt. If you want a thinner salsa to add some of the water in which the tomato was cooked.
  • Stir well to get an even texture.

Nutrition Facts : Calories 35 kcal, Carbohydrate 8 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SALSA ROJA



Salsa Roja image

Most of the flavor in my homemade salsa roja recipe comes from dried mild chiles, like ancho, guajillo, and pasilla. Use this mild salsa on tacos or chips.

Provided by Jarrett Melendez

Time 45m

Yield Makes 4½ cups

Number Of Ingredients 10

1 large white onion, halved
4 medium plum tomatoes (about 12 oz.), halved
1-2 serrano chiles
4 garlic cloves
3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed
½ bunch cilantro, tough stems trimmed, coarsely chopped
Juice of 1 lime
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; plus more (optional)
½ tsp. ground cumin
¼ tsp. ground cinnamon

Steps:

  • Combine 1 large white onion, halved, 4 medium plum tomatoes (about 12 oz.), halved, 1-2 serrano chiles, 4 garlic cloves, and 3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed, in a medium saucepan, using fresh vegetables to weigh down dried chiles. Pour in water just to cover. Bring to a boil, then remove from heat. Cover and let sit until dried chiles are rehydrated and fresh vegetables are softened, 20-25 minutes.
  • Using a slotted spoon, transfer vegetables to a blender; reserve soaking liquid. Add ½ bunch cilantro, tough stems trimmed, coarsely chopped, juice of 1 lime, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground cumin, ¼ tsp. ground cinnamon, and 1 cup reserved soaking liquid. Blend, starting on low speed and gradually increasing to high, until smooth, about 2 minutes. Taste salsa and add more salt if needed.

BASIC RED SAUCE (SALSA DE CHILE ROJO)



Basic Red Sauce (Salsa De Chile Rojo) image

When you go out for Mexican food at your favorite little place, and your food's covered with that delicious red sauce, and you wish you could make it at home? Now you can! This is so simple to make! I found this recipe in one of my gazillion cookbooks. I decided to give it a try. I'd been using the same red sauce for years, and loved it, so I'm not sure why I even tried this one. But am I glad I did!!! lol This recipe is mild, so should you want yours more spicy, then you'll want to use the hotter dried chiles. Either way, I'm sure you will love it. Don't be afraid of the dried chiles if this is your first attempt. It really is simple to do, and the end result will be so worth it. Where I buy my dried chiles, actually it's Albertson's, there's a rack in the specialty aisle, and there are cellophane bags hanging up. Usually, the bags have the type of chile and how spicy hot it is. So, that should help you out some. If you can't find any, zmail me and I'll help you. This freezes well.

Provided by FLUFFSTER

Categories     Sauces

Time 1h45m

Yield 2 1/2 cups

Number Of Ingredients 9

8 ancho chilies, dried
3 1/2 cups warm water
1 medium onion, chopped
2 garlic cloves, chopped
1/4 cup vegetable oil
1 (8 ounce) can tomato sauce
1 tablespoon dried Mexican oregano (regular will do)
1 tablespoon cumin seed
1 teaspoon salt

Steps:

  • Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
  • Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
  • Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!

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