Salsa Roja

Name: Salsa Roja
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 118 milliliters fresh cilantro leaves and tender stems; 3 garlic cloves, still in their papery skins; 6 servings Hot sauce; 1 teaspoons kosher salt; 6 servings Extra-virgin olive oil; 4 inches long) dried pasilla chile, stemmed; 0 teaspoons sugar; 3 ripe tomatoes

You can never have too many hor d'oeuvre recipes, so give Salsa Rojan a try. Watching your figure? This gluten free and vegan recipe has 144 calories, 1g of protein, and 14g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of cilantro leaves and tender stems, pasilla chile, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a very budget friendly recipe for fans of Mexican food.

Instructions

Toast the pasilla chile in a small skillet over medium heat 2 to 4 minutes, flattening it with a spatula occasionally and turning it once or twice. (Do not burn.)

Ingredients you will need

Pasilla Pepper

Toast

Equipment you will use

Frying Pan

Spatula

Place chile in a small bowl, and cover with about 1 cup of very hot water.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Bowl

Let chile stand 30 minutes or until softened.

Ingredients you will need

Chili Pepper

Drain, reserving water, and set aside.

Ingredients you will need

Water

Cut tomatoes in half crosswise and place, cut-sides up, in a rimmed pan.

Ingredients you will need

Tomato

Equipment you will use

Frying Pan

Add garlic, and drizzle with about 1 tablespoon oil.

Ingredients you will need

Garlic

Cooking Oil

Broil about 8 inches from heat 10 to 15 minutes or until tops of tomatoes are slightly blackened.

Ingredients you will need

Tomato

Let cool.

Squeeze pulp from garlic cloves into a blender.

Ingredients you will need

Whole Garlic Cloves

Equipment you will use

Blender

Add pasilla chile, tomatoes, and juices from the pan.

Ingredients you will need

Pasilla Pepper

Tomato

Equipment you will use

Frying Pan

Add cilantro, salt, and sugar. Blend until smooth. If sauce is too thick, add a little of the reserved chile water. Season to taste with hot sauce.

Ingredients you will need

Hot Sauce

Cilantro

Chili Pepper

Sauce

Sugar

Water

Salt

Equipment

Ingredients

Servings:

118milliliters

fresh cilantro leaves and tender stems 3

garlic cloves, still in their papery skins 6servings

Hot sauce 1teaspoons

kosher salt 6servings

Extra-virgin olive oil 4inches

long) dried pasilla chile, stemmed 0teaspoons

sugar 3

ripe tomatoes

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try DeLoach Russian River Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 14 dollars per bottle.