Salsa roja
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, chile, salt and pepper to taste.
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This red sauce comes in subtypes: salsa cocida ("cooked sauce"), in which the ingredients are cooked and then ground; salsa asada ("roasted salsa"), 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
- Chili sauce
- Salsa verde
- Pico de gallo
- List of sauces
References
- Rick Bayless Mexico One Plate At A Time. (2000). ISBN 978-0684841861
- Muñoz Zurita, Ricardo. (2013) Pequeño Larousee de la Gastronomía Mexicana. ISBN 9786072107373