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    You are in: Home / Recipes / Salsa Roja Mexicana Recipe
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    Salsa Roja Mexicana

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    PanNan's Note:

    This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding. We love to visit because every meal in her home is a feast!

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil.
    2. 2
      Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.
    3. 3
      Drain, but reserve 1/3 cup of the cooking liquid.
    4. 4
      Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender.
    5. 5
      Add garlic; blend until the garlic is finely dispersed throughout the liquid.
    6. 6
      Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture.
    7. 7
      Heat the olive oil in the bottom of a sauce pan.
    8. 8
      Add the chopped onion and saute a couple of minutes.
    9. 9
      Add the sauce from the blender.
    10. 10
      Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes.
    11. 11
      Taste, and add salt if necessary.

    Ratings & Reviews:

    • on May 23, 2014

      55

      Oh my gosh, this is so delicious and easy to modify and double! And don't forget the enchiladas by this same author. A TEN **************

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 28, 2008

      55

      I also made this to go with Enchiladas Rojas Mexicana (Chicken). Easy to make, great flavor & texture - better than the stuff from the jars. Absolutely delicious! Made for PAC, Spring 2008

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2006

      55

      Made this to go along with the enchiladas. This is beyond 5 stars. So easy to make and so yummy.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Salsa Roja Mexicana

    Serving Size: 1 (1292 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 117.0
     
    Calories from Fat 66
    56%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 84.6 mg
    3%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 3.5 g
    14%
    Sugars 7.6 g
    30%
    Protein 2.7 g
    5%

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