Cooking Classics: Salsa Roja

Cooking Classics

The Technique

Salsa Roja

Salsa Roja is a red sauce staple that may be prepared mild for use in classics including enchiladas & huevos rancheros or more spicy for quesadillas & tacos. This particular tutorial features the use of serrano peppers however many different types may be substituted depending on the heat intensity you desire. Plum tomatoes, whether from your garden or the market make it simple to blend anytime. Cooking the salsa is a step designed to season & meld the flavors for a well balanced bite. It should also be noted that many cuisine classics may be prepared a variety of different ways meaning that the sauces may be used interchangeably in dishes which opens the door to many endless possibilities on how you would like to prepare them at home as in the case of Authentic Beef Enchiladas. Learn how to prepare a delicious salsa you’ll make time & time again.

Salsa Roja
makes 3 cups

1 serrano pepper
1/2 medium sweet onion, peeled & cut into pieces
1 large garlic clove, cut into pieces
A handful of cilantro leaves
The juice of 1 lime
1 1/2 tsp kosher salt
1/4 tsp freshly ground pepper
2 lbs Plum tomatoes, cut in half
2 Tbsp vegetable oil
Garnish: Fresh cilantro

 Cut the serrano pepper in half using a serrated utility knife. Remove half of the seeds & membrane for a medium heat salsa roja. Discard. Pulse the prepared pepper, the onion, the garlic, the cilantro the lime juice, the salt & the pepper in the food processor until finely chopped. Add the tomatoes & blend until smooth. Process the mixture in batches, if necessary.

Heat the oil in a 4-quart sauté pan over Medium heat. Carefully pour the mixture into the pan. Bring to a boil, reduce the heat to Medium-Low, partially cover & cook 20 minutes, stirring occasionally. The mixture should reduce by approximately 1/3. Remove the salsa from the heat. Cool 30 minutes. Chill 2 hours. Garnish, if desired. 

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Salsa Roja

Salsa Roja is wonderful when accompanied with Homemade Tortilla Chips prepared from Double Corn Tortillas using a traditional tortilla press to flatten the masa, tacos, tostadas & so many other classic Mexican cuisine recipes. It may be frozen up to one month. Simply thaw in the refrigerator 24 hours before using. Give it a good stir to recombine all of the ingredients well. 

 The Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

No. 1

Cut the serrano pepper in half using a serrated utility knife. Remove half of the seeds & membrane for a medium heat salsa dojo. Discard. Pulse the prepared pepper, the onion, the garlic, the cilantro the lime juice, the salt & the pepper in the food processor until finely chopped. Add the tomatoes & blend until smooth. Process the mixture in batches, if necessary. Heat the oil in a 4-quart sauté pan over Medium heat. Carefully pour the mixture into the pan.

No. 2

Bring to a boil, reduce the heat to Medium-Low, partially cover & cook 20 minutes, stirring occasionally. The mixture should reduce by approximately 1/3. Remove the salsa from the heat. Cool 30 minutes. Chill 2 hours. Garnish, if desired. 

The Tune
“There’s Something On Your Mind” Etta James & BB King

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