Mexican Salsa Roja ( Red Sauce)

Salsa roja
Salsa roja

Mexican Salsa Roja ( Red Sauce)

By David Calito      ,

March 23, 2015

0.0 0

Salsa is the Spanish term for sauce, and in English-speaking countries usually refers to the sauces typical of Mexican cuisine known as salsa picante, particularly those used as dips.

  • Prep: 20 mins
  • Cook: 20 mins
  • 20 mins

    20 mins

    40 mins

  • Yields: 15 - 35 Servings
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Ingredients

1/2 oz small hot dried chiles, stemmed

1 Pound Tomato

1/2 Cup cilantro leaves

1/4 Cup chopped white onion

1 Tablespoon lime juice

1/8 teaspoon white sugar

Salt

Pepper

Directions

Wash and clean all vegetable.

In bowl with water pour dried pepper ant wait until pepper soak water for 20 minutes.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. (300f)

Place tomatoes cut side down on a baking sheet.

Broil in preheated oven until slightly charred, about 5 minutes.

Transfer green tomatoes to a food processor with cilantro, onion,Red pepper, lime juice, and sugar; pulse until well mixed.

Add Salt and Pepper.

Serve with chips or any dish will be a perfect combination.

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Nutrition Facts

Serving Size1 cup
Calories41
Sodium1053mg
Potassium350mg
Protein2g
Sugar8g
Total Fat1g
Total Carbohydrates10g
Dietary Fiber3g

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