Salsa roja, or salsa taquera recipe (the red sauce)
The ubiquitous salsa roja is indeed very well known to nachos with dip lovers! The red salsa, also known as the famous "salsa roja" or salsa taquera, is ideal to accompany pasta, cannelloni, pizza, meat, and an infinite amount of exquisite recipes.
Along with her twin sister, the salsa verde, there is almost always some salsa taquera available with tacos... There are of course a million ways to make the Salsa Roja, but let's start with this basic recipe.
* 1 large can diced tomatoes,
* 1 spanish white Onion
* 3 garlic cloves
* 2 tablespoons white vinegar
* 1/2 teaspoon cumin
* Salt, to your taste
* Hierbas de olor (oregano, thyme and laurel mixed together).
* Extra-virgin olive oil
* Salt and pepper to taste
* Fresh cilantro, a branch or two to your taste
* 1 jalapeno pepper, seeds removed and chopped
* 3 guajillo chile peppers,
- Put your guajillo chiles in just enough hot water to cover them, and let them soak for 15-30 minutes or until they soften.
- Take the chiles out of the water, but keep this colored water for later
- Remove and discard the veins and seeds of the chiles (keep the seeds if you want slightly more spiciness)
- Chop the chiles to small bits, the traditional way here is to crush them using a molcajete... so chop them very very finely!
- Warm up your frying pan, with a little bit of olive oil.
- Dice the onion not too finely, cook the diced onion with the chopped jalapeno in the pan
- Press in the garlic with a garlic press
- Add some more olive oil.
- Add the guajillo chiles in at this point
- Cook the crushed clove of garlic and the onion until the onion bits become translucent.
- Add the tomatoes to the recipe.
- Sprinkle the herbs and spices over your salsa
- Pour in the pan half a cup of the water we used to soak the chile peppers
- Simmer under low heat setting, with your pan covered, for about 25 minutes, adding back more water if too much evaporates.