What makes this Mexican sauce famous, there is a vast selection of salsas from which to pick and choose. Despite this, salsa roja sauce is certainly one of the most well-liked and well-known varieties of salsa. Its deep red color and bold flavor make it a perfect complement to a wide variety of foods. It is almost usually offered as an accompaniment to meals in Mexican homes and can be found on the menu of virtually every Mexican restaurant in the country. When I was a child growing up in Mexico, my mother instructed me on how to make a red salsa that was not only straightforward but also comprised of ingredients that were very fresh. Today, I would want to teach you that cooking technique by sharing that dish with you. My mother usually served this salsa roja recipe alongside other foods when I was growing up, including rancheros and homemade tortilla chips. It was a mainstay in our home and a recipe that was passed down from generation to generation. Even if the process of preparation is very basic, the final product is superior to anything that can be purchased in a store. 
The list of ingredients for this recipe includes fresh tomatoes, onions, cilantro, and jalapenos, depending on how spicy you like your food to be. As soon as you take that first bite, you won't be able to put it down. The good news is that it is nutritious, which means that you can indulge in a reasonable portion without feeling guilty about it. When I make this red salsa for my family, we go through it really quickly because it is so delicious. It is quite rare for it to last for more than a day, but there have been occasions when it has been utilized for numerous meals during the course of the week. This is a fantastic option for individuals who are just beginning their journey with Mexican cuisine. Some more complex types of salsas may require that the tomatoes and other veggies be charred prior to their usage. To prepare this red salsa, all you need to do is combine the fresh vegetables in a blender, then simmer them in olive oil, and finish the salsa off with onions and cilantro. This dish is made by combining the tomatoes, garlic, and jalapeno that are called for in the recipe. As was stated earlier, this dish is prepared by mixing together the three ingredients. It is recommended to use either a food processor or a blender to combine the tomatoes, garlic, and jalapenos. To get started, start by chopping the onion as well as the cilantro into small pieces. 
Pour the blended tomatoes, garlic, and jalapenos into a pan with a little bit of olive oil, and heat the mixture until it has become a little bit more pliable. After bringing to a boil over medium-high heat, remove from the flame immediately. Mix all of the ingredients for the salsa, including the cilantro and the onion, in a bowl. To taste, add salt. Because it is so simple to make your own homemade Mexican salsa, commonly known as Salsa Roja (Red Salsa), you will never want to eat salsa that you have purchased from a store again! After bringing the mixture to a boil in a pan with a little oil over medium heat, which is the next step, the mixture can then be removed from the burner because it has completed this phase. After the diced onions and chopped cilantro have been scattered over the top of the meal, it is complete. The leftovers from one meal stay well in the refrigerator and can be used for numerous meals over the course of the next few days. Tomatoes - Roma tomatoes are the type that is most commonly used in Mexico, although it is more necessary that they are fully ripe than anything else. Therefore, select the kind that appears to be the most mature and has the deepest shade of red. White onion is typically preferred for most Mexican dishes, yellow onion may also be a good option given that it will be roasted in this recipe . Don't forget the garlic! Fresh garlic is an essential ingredient in any good salsa, so don't leave it out. 
Cilantro Stems Using only cilantro stems in this recipe is a little different from how other salsas are made, but before roasting the stems, the leaves need to be removed to prevent them from catching fire. You may still enjoy the exquisite flavor of cilantro, and the leaves can be used to embellish the dishes you prepare. Peppers de Chile — Salsa wouldn't be salsa without a little heat, but there are plenty of other ways to spice things up. Fresh chilies such as habanero, serrano, or jalapeño, and dried chilies, including but not limited to chili ancho, chili Morita, chipotle, or chili de Arbol. They are all pretty varied in their preferences. My particular favorite is chili Morita. Oil that has been extracted from avocados is ideal, although in a pinch, any flavorless oil will do. Collect six large tomatoes, cut them in half, and then cut out the stem and any leaves that are in the center of each tomato. Peel each of the three individual garlic cloves and set them aside. Peel one-half of a small onion or one-quarter of a large onion, being careful not to break the root of the onion as you do so. Remove all of the leaves from two cilantro sprigs, then set the sprigs aside. It is just necessary to keep the stems. 
To prepare your chilies, first cut off the stem, and then cut them in half along their length. Only if you are working with fresh chilies should you proceed with this stage. First, remove the veins, and then throw away the seeds. If you wear contact lenses, it is strongly suggested that you wear gloves when you are handling them. If you are going to use a dried chili, heat a small saucepan on the stove over medium heat, add the chili and toast it in the dry pan for approximately two to three minutes, or until it becomes pleasurable and aromatic. After that, take the pan off the heat and carefully add an amount of water that is sufficient to cover whatever is already within. Once the lid has been placed on the pot, reduce the heat to a low level and continue to simmer the chili for ten to fifteen minutes. Now, shall we add some smoky flavor to this Mexican roja salsa that we just made? In order to achieve the result, you want, you will need to burn the components rather than boiling them. To accomplish this, get a large baking sheet and spread the tomato halves, onion, garlic cloves, fresh chili (if you plan to use it), and cilantro stems out on it. Roast the vegetables in the oven until they are soft and caramelized. 
After adding a few drops of oil to each component, you can next use your hands to distribute the oil throughout the mixture in an even manner. Take your time finishing this, and don't worry about getting it done quickly. It is NOT advised that you drizzle the oil over everything because if it is too much, it will fall into the baking sheet and produce a lot of smoke to flow out of the oven. If there is NOT enough oil, however, it is recommended that you sprinkle the oil over everything. Place the baking sheet in the highest point of the oven and broil it for eight to fourteen minutes. Because the operation of each broiler is slightly different, you need to keep a constant eye on it. After the tomatoes have gotten mushy and the garlic, chile, and onion have developed an appearance of having been scorched, take the baking sheet from the oven and allow it to somewhat cool down before proceeding with the recipe. Bring out your blender and place the cilantro stems, garlic, tomatoes, and onion in it. Blend until smooth. Combine until there are no lumps. Additionally, add the fresh chili that has been burned, the chili powder that has been reconstituted in water, or BOTH of these! After giving it a taste, select how much sea salt to add, then combine all of the ingredients until they are smooth. 
People should be able to dip tortilla chips into it, thus it ought to be presented in a plate of some kind. It can also be used to make a Huevo Ranchero, which is a dish that will make your mouth swim. A Detailed Instructional Guide on How to Prepare Huevos Rancheros with Red Salsa. Prepare a skillet for heating over medium heat, then place a corn tortilla in the skillet and turn it over multiple times while it is still dry for the purpose of heating it. Remove the food from the pan and place it on a dish before serving. After the pan has been heated, a small amount of oil should be added to it, and then one egg should be broken into it. While that is happening, spread some of the absolutely delectable Salsa Roja that you have just created onto the warm tortilla. It will make your mouth wet just thinking about it. After it has been cooked, the egg should be placed on top of the tortilla, which should already be covered in salsa. After that, garnish the dish with some fresh cilantro and crumbled cheese (my personal preference is cotija), and it is now ready to be served for breakfast. A bowl of roja salsa and tortilla chips is served in a blue bowl. 
The bowl is surrounded by chips. You won't ever want to eat salsa again if you make your own homemade Mexican salsa, more commonly known as Salsa Roja (Red Salsa), because it is SO simple to make your own homemade Mexican salsa. After placing all of the ingredients on the baking sheet, use your hands to uniformly sprinkle a few drops of oil throughout the surface of the mixture, and then place the baking sheet in the oven. Be very careful not to get any oil on the baking sheet, since doing so will cause it to catch fire and generate a significant amount of smoke. Place the vegetables in the broiler for eight to fourteen minutes, or until a light char has formed on them. If you are going to use dried chilies, heat a pot over medium heat, toast the chilies until they release their aroma, and then cover them with water while being cautious not to spill it. After that, lower the heat to a simmer, cover the pan, and give them ten minutes to cook in the covered pan. After allowing the components to gradually lower in temperature, transfer them to a blender and process until they reach a totally smooth consistency.
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