Salsa Roja
“Salsa is the Spanish word for sauce–an indication of this condiment’s origin in Spanish-speaking countries of the Western Hemisphere, particularly Mexico and the countries of Central America. In these countries, the word “salsa” encompasses a wide range of culinary concoctions, from sauces that are smooth, cooked, and served warm or hot, to condiments that are chunky, raw, and served at room temperature….The most common type of salsa was–and still is–a version of Mexican salsa cruda (raw sauce), also known as salsa fresca (fresh sauce) or salsa Mexicana (Mexican sauce), made with chopped tomatoes, onions, and fresh green jalapeno or serrano peppers…” (The Food TimeLine).
Salsa Roja, is the Red Sauce. My DD would immediately say “it is my favorite sauce in McDonalds”… she eats her chicken wrap with Salsa Roja, the spicier the better. I made my version of Salsa Roja at home & fell in love with the smoky flavor of the red chilli peppers & the vibrant red color. The best part of the salsa is the versatility; a jar in the refrigerator can be used to spice up about anything.
Salsa Roja
Ingredients:: (yields about 1.5 Cups)
- 5 Garlic Cloves, Unpeeled (with skin)
- 1 Serrano or jalapeño chile pepper, chopped
- 2-3 Vine Ripe Tomatoes, quartered
- 7-8 Dry Red Chilli
- Salt
- 1/4 Teaspoon Sugar
- 1 Teaspoon oil to coat the skillet
- Cilantro (optional), chopped — 1/4 cup
- A Squirt of Lime
Preparation:Place the garlic cloves with the skin and the chillies in a hot, cast-iron skillet. Check for brown spots as they toast on the dry griddle; turn both the chillies and the garlic cloves. When the aroma changes to toasty & smoky, & the chillies turn dark red & the garlic skin has brown spots, they’re done. Remove them from heat and let them cool.
Soak the Red chilli peppers in 3 tablespoons of water. Allow to soak for at least 15 minutes. Meanwhile, peel the garlic cloves & set aside.
Coat the same skillet with oil. Heat the skillet & place the tomato quarters on the skillet. Cook them at high heat for not more than a couple of minutes, till just softened slightly & it starts to sizzle a bit. Don’t overcook them, they will lose the bright red color. Toss them to turn them over & switch off the heat. Let them rest in the skillet for about 10 minutes.
Transfer peppers with the water, garlic, tomatoes from the skillet, salt & sugar to a blender & blend till coarsely blended.
Pour it out & stir in the green chilli peppers & the cilantro. Finish off with some lime juice.
Serve at room temperature.
Some fun ways to use the Salsa:
Serve with Tortilla chips.
Toss as dressing in your salad. (we had some quinoa, chickpeas, onions & salsa roja)
Cook some rice with it. (will make a great spicy smoky tomato rice)
Serve as a side dish with grilled meat & veggies.
Use as a spread for wrap or on pitas & sandwiches.
The Origin of Salsa:
“The origins of salsa (combination of chilies, tomatoes and other spices) can be traced to the Ancient Aztecs, Mayans and Incas.
…the Indians, tens of centuries ago, cultivated the tomato and the pepper plants and improved and developed them until the tiny hot and pungent berries of the latter had been transformed into a number of varieties of peppery fruits, and the little red sourish berries of the other had become big luscious scarlet tomatoes….Long centuries before Columbus landed on the shores of the New World, the tomato and the peppers had spread from the land of the Incas to Central America and Mexico where they were cultivated by the Mayas and the Aztecs who called the tomato “tomatl,” which the Spaniards under Cortez corrupted to the name by which the fruit is know to us today…Very probably they [chilies] are of real value and aid in warding off fevers and other maladies, as the natives claim, for they stimulate the digestive organs, especially the liver.” —Foods America Gave the World, A Hyatt Verrill (p. 34-5; 37) – (Source of info on Salsa: Food TimeLine)
I am sending this post to the Mexican Fiesta 09 hosted by Heidileon & Ben’s Homemade #6: Salsa.
Related Posts: (Sauces from around the world)
Indian Curry Sauce (Tomato Based)
A beautiful and delicious looking salsa!
Cheers,
Rosa
very interesting! this looks beautiful and i’m loving all the chillies in this 🙂
I am yet to try out your harrissa and now you come up with this. Tobe ami onekta ei rokom spaghettir jonne ekta sauce kori. Colour ta khub shundor eseche Soma. 🙂
Hi Soma, The salsa looks very tempting with that bright red color. A well written post.Congrats.
Nothing compares to the taste of fresh homemade salsa. The salsa looks wonderful with its bright red color!
loved that vibrant red color….look so nice to munch in with the tortilla chips..
Love that vibrant colour. Beautiful.
Oh my look at the color Soma..so spicy and tasty, i will be preparing this next time for my salsa 🙂
That colour (roja) is telling its own story. 🙂 Btw, did you know that in Tamil roja means rose? 🙂
Yum One of my favorites.Love the colour and nice click.
ooohhhh!!1 i love that bloody reddish color 🙂 yummmm!!!
the color is spectacular.
OOOOh fiery salsas, yummy! Hehe. Thanks for the entry and for the information about salsas. Have you ever tried the green salsa? I am sure you’ll like that one too 🙂
LOL! Yes, I make the Salsa Verde with Green Tomatillo Salsa & sometimes Green Unripe Tomato ones, esp. now since I have them in the yard.. My family prefers the Red Salsa, both the spicy & non spicy version or fresh or roasted. We regularly shop from a Mexican Grocery Store (Fiesta) as it sells most of the Exotic Indian veggies too & the wonderful mexican ones, like the Flor de Jamaica!! That was some find.
thats a yummy salsa Soma. And what a nice colour.
Yummy yummy !!
ooh I love the idea of roasting the garlic and the chilies. That sounds delicious. I am partial to habaneros for the extra kick, have you ever tried adding one to your salsa?
Looks yummy and so beautiful.
Fiery red, My family would be happier to taste this salsa anytime!
Wow….love the colour! Looks flavorful and delicious!
I love the color of the salsa, Soma!Nothing like salsa, esp if homemade:)
I use a similar version of this salsa and it’s definitively fabulous 🙂
With nachos is awesome!
Cheers,
Gera
I tried it today. This was the best salsa I ever had. My husband LOVED it.
Yum…delicious looking salsa 🙂
Gorgeous color for this delicious salsa!
such a fiery colour… love this recipe 🙂
Very inviting salsa! Great picture. I am here first time, You have a lovely space. Please checkout mine when you have a chance
Beautiful colors you have there going Soma.I have never ventured making salsa at home. Next time around when we buy some vine ripe tomatoes I need to try this.
what gorgeous colors Soma, fantastic! Enjoy the pujo!
I love how intense the color of your salsa is. I can imagine the kick brought by the jalapeño. My mouth is watering!
ummm,…yummy,…
Puja’r anek shubhechcha Soma. Texas e nishchoy boro pujo hoy ?
Mmm I’ve made raw salsa but those luscious pictures are making me want to try your skillet method!
OMG that looks so good and I love salsa I even add to our Spanish rice when I made it this week and it’s so healthy to eat instead of a lot of other snacks.
Dorothy from grammology
grammology.com
Lovely picture…That looks so good esp its colour….
That looks so good esp its colour…..lovely pic too
What a gorgeous color that is…give me that bowl of salsa any time!
The colour is mesmerizing.
This sounds like a great salsa! The dried chiles add great flavor. The color looks amazing in your photos!
Acha mesmo que sim? Eu até concordo consigo mas parece-me que o assunto foi tocado apenas ao de leve..