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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Salsa Roja (Red Sauce) Recipe

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This recipe for Salsa Roja (Red Sauce) is from Gringo's Guide to Mexican Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 onion, chopped
4 cloves garlic
1/2 tsp. salt
3 tbsp. olive oil
3 large tomatoes, chopped fine
3 tbsp. anch paste, or 4 to 5 tablespoons Santa Cruz chile paste
Black pepper to taste
Directions:
Directions:
Saute onions and garlic in olive oil. Add tomatoes, salt and pepper. Cook until tomatoes are soft. Add chile and cook 8 -12 minutes, unitl sauce is thick. Remove from heat and cool. Put in blender, puree until VERY SMOOTH & THICK.

Hint: If the sauce doesn't thicken properly, use two teaspoons of cornstarch disolved in a tablespoon of water. Add to salsa, stir until thickened.

Preparation Time: 20 minutes

Makes 2 cups
Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Serving suggestion: Steam a head of cauliflower until tender. Place cauliflower in serving dish and pur red sauce over the vegetable. Cut a jalapeno in rounds and place base of cauliflower. Sprinkle with chopped green onions or chives. You can do this with broccoli also.

 

 

 

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