Cooking Salsa Roja
Tomato, onion, garlic and serrano blended and fried down until thick. This is the red salsa you cook with: the one for huevos rancheros, entomatadas and divorciados. Technique: Cooked and fried. Texture: Smooth.
Free in the app30 min6 servingsEasyMexican
49kcal / serving
1.3 gprotein
6.2 gcarbs
2.6 gfat
Ingredients
- 750 grams ripe tomatoes
- ½ piece white onion
- 2 cloves garlic
- 2 pieces serrano peppers
- 1 tablespoon neutral vegetable oil
- 1 teaspoon salt
Directions
- Boil the whole tomatoes with the serranos for 10 minutes, until the skins split.
- Blend with raw onion, garlic and salt until smooth. Strain if you want it finer.
- Heat the oil over medium heat and pour the salsa in all at once: that blast of heat is what seasons it.
- Fry for 10-15 minutes until it thickens and turns brick red. Adjust salt at the end, once it has reduced.
- Storage: 5 days refrigerated in an airtight container. Freeze in portions.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
This and every recipe you crave, with your week solved The weekly plan and grocery list build themselves. Installs from the browser, no app store.
Start free
