Salsa roja (lit.'red sauce') is a type of spicy red sauce in Mexican cuisine. It is made of jitomate (red tomato), ground with onion, garlic, chilli, salt and pepper to taste.
Enchiladas with salsa rojaSalsa roja on a spoon
This red sauce comes in subtypes: salsa cocida ("cooked sauce"), in which the ingredients are cooked (e.g. by stewing) and then ground; salsa asada ("roasted sauce"), in which the elements are roasted on a comal and then ground; salsa cruda ("raw sauce"), in which ingredients are ground raw, ready to eat; and a combination in which some elements are roasted and other cooked. A molcajete or a blender can be used for the grinding process. After the sauce is prepared, it can be cooked again in a pan with little oil.
salsa, roja, this, article, includes, list, references, related, reading, external, links, sources, remain, unclear, because, lacks, inline, citations, please, help, improve, this, article, introducing, more, precise, citations, december, 2023, learn, when, re. This article includes a list of references related reading or external links but its sources remain unclear because it lacks inline citations Please help improve this article by introducing more precise citations December 2023 Learn how and when to remove this template message Salsa roja lit red sauce is a type of spicy red sauce in Mexican cuisine It is made of jitomate red tomato ground with onion garlic chilli salt and pepper to taste Enchiladas with salsa roja Salsa roja on a spoon This red sauce comes in subtypes salsa cocida cooked sauce in which the ingredients are cooked e g by stewing and then ground salsa asada roasted sauce in which the elements are roasted on a comal and then ground salsa cruda raw sauce in which ingredients are ground raw ready to eat and a combination in which some elements are roasted and other cooked A molcajete or a blender can be used for the grinding process After the sauce is prepared it can be cooked again in a pan with little oil It is used to prepare traditional Mexican foods in a mild spicy level for enchiladas and huevos rancheros or spicier for antojitos such as tacos and quesadillas See also editChili sauce List of sauces Pico de gallo Salsa verdeReferences editRick Bayless Mexico One Plate At A Time 2000 ISBN 978 0684841861 Munoz Zurita Ricardo 2013 Pequeno Larousee de la Gastronomia Mexicana ISBN 9786072107373 Portals nbsp Mexico nbsp Food Retrieved from https en wikipedia org w index php title Salsa roja amp oldid 1216239957, wikipedia, wiki, book, books, library,
