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I highly recommend to make this salsa at home, as homemade salsas are always tastier and better than from the grocery store, especially since the recipe is also very simple and easy to prepare. Of course, the main thing for the salsa is to use fresh, high-quality products cilantro leaves should be fresh, and the tomatoes must be red and ripe, this will give the salsa a bright and flavorful taste and color. La salsa roja mexicana es todo un clásico de esta gastronomía, ya que se utiliza para condimentar una infinidad de platos. Instead of a blender, you can use a mortar as well (molcajete). Or, like me, blend them raw, and then simmer with oil in a frying pan.
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The simplest way is just to blend the raw vegetables in a blender and serve. Another option is to boil the vegetables in water over low heat for 20 minutes, then blend, then simmer with oil. Every family has their favorite styles for cooking Salsas and adding ingredients.Īlso, there are different techniques for making Salsa Roja, where you can first roast whole vegetables in a dry frying pan, grill, or oven, then beat them in a blender with cilantro and olive oil. Chicharrones en Salsa Roja In Mexico, crispy pork rinds are hugely popular, and in this dish theyre stirred through salsa and often eaten alongside.
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It has a light spicy and smokey flavor and is the perfect complement. Salsa Roja can be made from different varieties of chili peppers, and tomatoes (jitomate) can be used as a base. A Mexican classic, La Mexicanas Salsa Roja is a red salsa made with fresh ingredients. Mexico is so popular with the huge number of various salsas, all very tasty! Whether you like it hot and spicy, cold and mild, easy or complicated, there are so many different kinds, it will take forever to try them all! I added my simple recipe for Salsa Verde (Green Sauce) and Salsa Verde (boiled version) already, now it’s time for the Red Sauce, Salsa Roja.