Ingredientes para Salsa Roja Mexicana
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Cómo preparar Salsa Roja Mexicana
- Place 1 lb whole Roma tomatoes and 2 poblano peppers (stemmed and roughly chopped) in a saucepan.
- Cover with water and bring to a boil over medium-high heat.
- Reduce heat to low and simmer gently for 5-7 minutes, or until tomatoes are softened but not falling apart.
- Drain the tomatoes and peppers, reserving 1/3 cup of the cooking liquid.
- In a blender jar, whisk together the reserved cooking liquid (1/3 cup) and 1 tbsp of chicken (or vegetable) bouillon granules until dissolved.
- Add 2 minced cloves of garlic to the blender.
- Blend until the garlic is finely dispersed in the liquid (about 15 seconds).
- Add the drained tomatoes and peppers to the blender.
- Blend for a few seconds until roughly pureed. Do not over blend; a slightly chunky texture is desired.
- Heat 2 tbsp of olive oil in a medium saucepan over medium heat.
- Add 1 medium finely chopped white onion and sauté for 2-3 minutes, until softened.
- Pour the blended tomato mixture into the saucepan.
- Bring to a simmer, then reduce heat to medium-low. Cook for 6-8 minutes, stirring frequently and scraping the bottom of the pan, until the sauce has thickened slightly.
- Taste and season with salt to your preference.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
30g
Fat
5g
Carbs
4g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Condiments Etc Vegetables Mexican Easy Salsas Food Processor Blender Dietary Spicy Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Peppers Tomatoes Taste Mood Equipment Small Appliance
