How do you make taqueria style salsa de rojo and salsa de verde?

Question

I am not talking about Tex Mex style chunky salsa... The green salsa is usually a paste like consistancy and the red salsa is usually a non-chunky thick liquid...

Answer 1

The green sauce is made with Tomatillos.  They are a wonderful, tangy fruit that makes that sauce SO tasty.  I would do a more extensive search on the net to find a recipe that suits your fancy, but check this one out for starters...good luck!

http://www.pepperfool.com/recipes/salsa/...

Answer 2

Chile de Arbol Salsa Ingredients

• 2 plum tomatoes

• 1/2 cup toasted black sesame seeds

• 3 toasted Chinese chillies

• 1/4 cup rice vinegar

• 1 Tbsp honey

• Salt and pepper

1. Pulse all ingredients together in a blender until smooth

2. Add salt and pepper to taste

Salsa Verde

by Rachel Allen

from Rachel's Favourite Food...

Tart with capers and sweet with parsley and olive oil, Rachel Allen's salsa is as good with crisp bread as it is with fish

Servings: 125ml

Level of difficulty: Easy

Preparation Time: 10 minutes

Ingredients

1 handful flat-leaf parsley sprigs

1 small lemon, grated rind and juice

2 garlic cloves, crushed

1 tbsp capers, rinsed

60ml Olive oil

0.5 tsp coarsely ground black pepper

Method

Put the parsley, lemon zest, garlic,and capers in a food processor and whiz until it's finely chopped. Add the lemon juice and olive oil, adding more oil if you want a softer-textured salsa.

Check the seasoning, it might not need salt as the capers can be quite salty.  This salsa keep well for about a week  when stored in the fridge. Try serving it with panfried fish, pasta or a grilled lamb chop.

Answer 3

All these answers are really great but one thing not one person has said is how to cook your peppers. How you cook your peppers is a major part to the flavor of salsa. Tomatillios, are great for salsa verde, after all that only means green sauce. Heat a flat griddle or pan on the stove top until hot, then take your peppers and roast them on it until you can hear your seeds to popping, Let the peppers cool and remove the seeds. Boil about four tomatillas, or you can roast them too if desired. In a blinder mix, your tomatillias and peppers, add salt and a little garlic is you like. Then pour salsa into your serving dish. Add finely diced onion, and cilantro to your salsa. Another thing a lot of people forget to do is let your salsa sit and mix for at least 30 min. to an hour, it really does make a difference. Hope you enjoy!

Answer 4

I make homemade salsa every night for my Mexican husband to eat with his meals. This is a very easy way to do it. This is a small portion, you can adjust to your needs later.....

  First get 1 tomato or you can use Tomatillos.

  Next some cloves of garlic-a few or more- depending on your liking.

  Some kind of pepper- I use Jalapenos maybe 2 (depending on how hot you want it.)

  Boil this in water until soft, maybe 10 mins., you will see when the tomato's skin comes off.

  In a blender...

   cut about a 1/4 of an onion

   a handful of cilantro

   some salt

   Blend together the boiled mixture with this mixture until liquidy. You may have to add a little water from the tomato mixture to help blend it in the blender. Serve and enjoy. You can omit the cilantro to make the salsa more of a red color, and using the Tomatillos is a salsa verde , and adding an avacado to this will make it pastey . Hope you enjoy it.

Answer 5

SALSA DE CHILE ROJO (Red Chili Sauce)  

4 dried ancho or pasilla chilies, or 3 tbsp. chili powder, or 1 tsp. crushed red pepper

4 med. tomatoes (1 1/2 lbs.) or 1 (15 oz.) can tomato puree

1 med. onion, cut up

1 clove garlic, minced

1 tsp. salt

1/4 tsp. sugar

1 tbsp. cooking oil

Cut chilies open. Discard stems and seeds. Cut chilies into small pieces with scissors or a knife. Place in bowl; cover with boiling water. Let stand 45 to 60 minutes. Drain.

To peel tomatoes, dip them in boiling water for 30 seconds; plunge into cold water. Slip skins off. Quarter tomatoes. Place in blender container; cover and blend until nearly smooth. Measure 2 cups of the blended tomatoes; return to blender container (or place canned tomato puree in blender container). Add the drained chilies or chili powder or crushed red pepper. Add onion, garlic, salt and sugar; cover and blend until smooth.

In 1 1/2 quart saucepan combine tomato mixture and cooking oil. Cook and stir over medium heat about 10 minutes or until sauce is slightly thickened. Makes 2 cups.



JM

Answer 6

Salsa Verde

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In a blender combine one can (13oz.) tomatillos and their liquid. 1 large onion cut into chunks. 1 clove garlic and 1 small can (4 oz.) diced green chiles. Blend until smooth.

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Rojo

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Dried red chiles in a pot with water. Boil until chiles are soft.

Take out and let cool. Open and remove all the seeds. Put into blender with some of the cooking water, fresh garlic, salt, onion powder and blend until smooth.

Strain if you like.