BajaNomad
Not logged in [Login - Register]
Search the forums Search   Frequently Asked Questions FAQ   View member list Member List   Today's Posts Today's Posts   Forum Stats Stats   Board Rules Board Rules Back to: BajaNomad.com Home

BajaNomad » Baja Special Interest Discussion Forums » Baja Recipes » Baja Salsa Roja Go To Bottom
Printable Version  
Author: Subject: Baja Salsa Roja
Bajalero
Nomad
**



Posts: 316
Registered: 11-24-2003
Location: todos santos/ rcho san diego
Member Is Offline


[*] posted on 10-14-2007 at 11:09 AM
Baja Salsa Roja

Not for whiners or wussies!


This ones good for dipping chips or for mesquite BBq'd tacos .

It has a decent amount of heat but it's a good hurt


6 large dried chile Guajillos
6 large dried chile Puyas
2 cups dried chile de Arbol
2 14oz. cans stewed diced tomatoes with juice
6-12 large cloves garlic (start with 6 add more if desired later)
2 Tablespoons olive oil
Piloncillo
Cider vinegar
Kosher salt


Stem all dried chilies. bring a Qt. of water to boil , turn off an add Guajillos and Puyas. cover and let soak for 45 min.

In a frying pan , add Olive oil and slightly roast the Chile de Arbol
(caution) make sure you have a good ventilator or do this outside- it will singe your nostrils and eyes.

Roast Garlic in oven till caramelized
(option) finely chop and sauté slightly with the Chile de Arbols above ,AFTER you have reduced pan temp.

After Guajillos and Puyas are reconstituted, strain and put them in a blender, add the juice from the Stewed Tomatoes, and blend on medium till somewhat smooth. Pour this through a screen sieve and shake and tap into a 2 qt. sauce pan till all the juice and pulp is out then discard the remaining skin and seed fragments.

Add this pulp mixture back to blender , add Garlic , Tomatoes , roasted Chile de Arbol and blend well adding a small amount of water if necessary.

Put this back into the 2qt. sauce pan, add 1 Tab. Vinegar, 1Tab. Salt , 1/4 teaspoon Piloncillo and enough water to make the thickness you want ( I like it not quite thin ) and bring to a simmer for 10 minutes.

Adjust the vinegar , salt , garlic and piloncillo to taste

You want only a hint of sweetness , not overwhelming but noticeable garlic , a little bit a tang from the vinegar and a decent saltiness.

[Edited on 10-14-2007 by Bajalero]
View user's profile

 BajaNomad » Baja Special Interest Discussion Forums » Baja Recipes » Baja Salsa Roja   Go To Top

 






All Content Copyright 1997- Q87 International; All Rights Reserved.
Powered by XMB; XMB Forum Software © 2001-2014 The XMB Group






"If it were lush and rich, one could understand the pull, but it is fierce and hostile and sullen. The stone mountains pile up to the sky and there is little fresh water. But we know we must go back if we live, and we don't know why." - Steinbeck, Log from the Sea of Cortez

 

"People don't care how much you know, until they know how much you care." - Theodore Roosevelt

 

"You can easily judge the character of others by how they treat those who they think can do nothing for them or to them." - Malcolm Forbes

 

"Let others lead small lives, but not you. Let others argue over small things, but not you. Let others cry over small hurts, but not you. Let others leave their future in someone else's hands, but not you." - Jim Rohn

 

"The best way to get the right answer on the internet is not to ask a question; it's to post the wrong answer." - Cunningham's Law






Thank you to Baja Bound Mexico Insurance Services for your long-term support of the BajaNomad.com Forums site.







Emergency Baja Contacts Include:

Desert Hawks; El Rosario-based ambulance transport; Emergency #: (616) 103-0262