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Red Salsa

Imagine eating some quesadillas or some sincronizadas or some ranch style eggs – plain – without any condiment, without any seasoning, with nothing. That would be a very dry and very sad dish… that’s why we have “the salsas” that are essential to fill the Mexican food of flavour and colour.

The red salsa is a 100% authentic Mexican salsa, its flavour is condiment, spicy and fresh. Although the best about this salsa is its intense red colour because it makes the dishes look appealing and very Mexican.

This salsa has endless applications, it can be used to put to antojitos, tacos , tortilla chips , tostadas , etc. It is also used to bath main courses like the enchiladas and even to cook dishes like the pozole.

About the Recipe
To make this salsa first some ingredients are roasted and then all the ingredients are blended – that easy.
This recipe is given with 5 arbol peppers to obtain a moderately spicy salsa. Although the chilies quantity can be adjusted, depending on how spicy you want it.
This salsa is also prepared with other chilies, depending of the Mexican region where it is made. We give the recipe that is most commonly used in Mexico.
If you would like to prepare the red salsa in molcajete, just don’t use the blender.
Preparation time 5 minutes.
Recipe for 2 cups of salsa.

Ingredients
5 Arbol Peppers (14 gr.)
3 Tomatoes (450 gr.)
1/4 of an Onion (34 gr.)
1 Garlic clove (2.8 gr.)
1 teaspoon of Oregano
Pepper to taste
1/2 tablespoon of Salt

Cookware
1 Griddle
1 Blender
1 Tongs

Directions
Put on a griddle over medium heat:
5 Arbol Peppers.
3 Tomatoes.

Roast the griddle ingredients for about 2 minutes, until all their sides are moderately roasted; move them regularly with some tongs.
Don’t roast the chilies for a long time because its flavour becomes bitter.
Transfer from the griddle to a blender, with the tongs, the ingredients that were roasted.
Also add in the blender:
1/4 of an Onion.
1 Garlic clove.
1 teaspoon of oregano.
Pepper to taste.
1/2 tablespoon of Salt.

Blend very well these ingredients.

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