Salsa roja collection! I sat down and gathered some of my favorite recipes for preparing salsa roja. As you browse through the different recipes, you will notice a similar formula in all of them.
VIDEO LINK
https://animoto.com/play/h4J62gs0bvw1lFthJpVUkw
What’s the difference between salsa and sauce?
Most of us imagine a salsa to be served with chips or as a garnish for tacos and more. A sauce is most often incorporated into a dish, and it will be served warm, or it will be used for guisados or as a soup base. In Mexico, whether it’s a salsa for chips and tacos or if it’s a sauce for enchiladas, they are both referred to as salsas.
Salsa Roja #1
Ingredients
- 10 Large chile California or New Mexico pods stems and seeds removed
- 2 large chile ancho pods stems and seeds removed
- 5-8 chile de arbol pods only remove the stems, if any
- 6 tbsps avocado oil
- 1/2 medium white onion roughly sliced
- 4 large cloves of garlic smashed
- 1 1/4 tsps cumin seeds
- 1 1/4 tsps oregano
- 1 1/4 tsps peppercorns
- 4 c water
- Salt, to taste
Instructions
- If the chile pepper pods look dusty, rinsed them lightly and dry them off.
- When ready, preheat 3 tbsps. of oil in a deep skillet to medium heat. After 1-2 minutes, add the onion and garlic. Saute for 3-4 minutes. Add the cumin, oregano and peppercorns. Saute for 1 more minute. Add all the chile pods. Saute, moving vigorously for the next 2 minutes. Pour in the water. Let it just come up a simmer, then cover the skillet and remove it from the heat. Let it sit for 10-15 minutes.
- When ready, transfer all of the ingredients from the skillet to the blender jar. Season with salt, to taste. Cover tightly and blend on high until smooth. I have a power blender(vitamix), so there is no need to strain the sauce. If you don't, blend for an extra 2 minutes or strain through a fine wire mesh strainer. Set the sauce aside.
- In that same skillet, add the remaining oil and preheat to medium for 2 minutes. When ready, pour in the sauce from the blender jar. Stir well to combine. Bring the sauce up to a simmer. Taste it for salt and adjust to your liking. Reduce heat slightly and continue cooking for 10 minutes. Cool completely before storing in glass jars refrigerated for up to 2 weeks.
Notes
VIDEO LINK
https://animoto.com/play/aUW5G1Mx6W9hsscUUYmKeQ
Salsa Roja/Red Chile Sauce #2
Ingredients
- 14 chile California 115 gr
- 6-8 chile puya 14 gr
- 1 med. onion 246 gr
- 4-5 cloves of garlic 40 gr
- Avocado oil
- 5 c of water
- 2 tsp salt plus more as sauce cooks
- 2 tsp garlic powder
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp pepper
- ¼ pork lard to fry the salsa/sauce
Instructions
- In one deep skillet, at medium heat, add the sliced onions and peeled garlic cloves. Drizzle in enough oil to lightly coat ingredients. Saute, turning as needed until you have some light caramelization.
- In the second pan, add the dried chiles. Drizzle with a light coat of oil. When the chiles begin to sizzle and are slightly aromatic, stir and flip them over often for the next 1-2 minutes.
- Add the chiles to the pan with the onions and garlic.
- Sauté for 30 seconds. Pour in 3 cups of water. Bring up to a light simmer and cook for 10 minutes. Cover, remove from the heat and let sit for 15 minutes.
- Transfer all the ingredients to the blender, including all the water in the pan. Pour in the reserved 2 cups of water and all the spices. Blend on high until very smooth. If you are not using a power blender, I would recommend you strain the sauce. Pour salsa/sauce into ¼ cup of preheated pork lard or oil. Continue cooking at a light simmer for 20 minutes. Taste for salt as it cooks.
This Ancho Salsa Roja Should Really Be #1!
This was the salsa roja I developed several years back when I was attempting to prepare mom’s pork tamales on my own. I really love it as it is. The only thing I would change about it, is maybe frying the ingredients lightly as you see me do in some of the newest videos. I feel like it adds way more flavor than just boiling the peppers. It’s really up to you!
VIDEO LINK
https://animoto.com/play/RfGEyw95rwdkVUHAZzXjsA
Chile Ancho Salsa Roja #3
Ingredients
- 8-9 ounces of dried chile ancho, 15-20 peppers
- Water to fill pot
- 5 cups chicken broth or water
- 1/2 tablespoon Mexican oregano
- 1/2 tablespoon of ground cumin
- 4-5 large cloves of garlic or 1 TBS garlic powder
- 1 teaspoon fresh cracked pepper
- 2 tablespoons of apple cider vinegar OPTIONAL
- Salt to taste
- 1 TBS chicken base or bouillon I use this when I don’t have homemade broth Or you can just use water to keep the more natural flavor of the peppers
- 4 TBS pork lard manteca or avocado oil
Instructions
- Fill a large pot with about 7 cups of water and heat to medium. Remove the stems and seeds from the chile ancho and transfer them into pot of water. Bring to a boil, reduce heat to medium/low and let the peppers slowly reconstitute. Stir now and then to turn peppers over. They will start to turn a brighter shade of red. Remove from heat and let cool for 10 minutes before draining all the water.
- Transfer the peppers to the blender. Add 5 cups of chicken broth or fresh water, oregano, cumin, garlic, pepper and salt to taste. Blend on high until smooth. Using a wire mesh strainer, strain the sauce into a larger bowl. Use the back of a wooden spoon or spatula to push all the pulp through. If using a power blender, there is no need to strain the sauce.
- In a large pot, preheat 1/4 cup of lard or oil to medium heat for a few minutes. Pour in the sauce from the blender. Mix in the chicken base or bouillon. Mix in the vinegar. Bring to a boil, reduce heat and continue cooking for 20-25 minutes.
- Adjust the seasoning as it cooks to your liking. I added and extra 1/2 teaspoon (or to taste) of cumin, oregano, pepper and the salt to taste. The salsa will thicken as it cooks and reduces. Cook for another 10 minutes. Cool completely before storing in an airtight container. It freezes well for up to 6 months!
More Honorable Mentions!!
The beauty of preparing most any salsa/sauce is that there are so many different variations. As you browse below, I share more of my favorites! Chile Puya Guajillo. To see the recipes, just click onto the highlighted title in blue.
Simple is sometimes the best way to go!
This simple, but delicious Chile Ancho Sauce is my go-to when I am craving Mom’s style of enchiladas!
Mad About Chilaquiles!!!
One question I get often is, “what is a good red salsa for chilaquiles?” I don’t think there is one particular, but this recipe for Chilaquilles Rojos came out so delicious! It is more tomato based but would still be considered a salsa roja.
I could not end this post without including a Basic Red Enchilada Sauce!
Again, a mix of dried chile peppers, with just a little tomato to give the sauce a little more flavor and body. All of the recipes are versatile and can be used anywhere that a red sauce is called for. I would love to hear back from you all to let me know what your favorite combination of dried chile pods you use in your salsa roja.
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Would Love to Hear From You