Salsas Rojas

© Araceli Paz

Quelle: Enrique Olvera: Tu Casa mi Casa

Photography: Araceli Paz

Phaidon

Preis: 35,–

Sehr aromatisch und für unseren Geschmack überhaupt nicht zu scharf und passt wirklich zu vielen, das Glas damit wurde im Kühlschrank und wird in Mexiko entweder als Würzmittel eingesetzt oder ist die Basis für viele Schmorgerichte. Start angeröstet macht viel Sinn, jedoch eher eine Option für Gaskocher oder Griller!

Although a lot of salsas rojas can be used as a condiment, like pico de gallo or a simple salsa ranchera, many others are at the base of most guisados (stews). They are one of the most commonly found preparations in any of the regional cuisines of the country. Some people like to peel the tomatoes but we do not. We feel that it removes too much of the tomato’s flavor.

Salsa Roja or Ranchera

Makes: 2 cups (475 ml/16 fl oz)

6 plum (or heirloom) tomatoes

¼ large white onion

2 serrano chiles, or to taste

1 large garlic clove

Salt

This very basic salsa is sometimes called ranchera. It is so easy to make that it can be prepared out in the fields with minimal utensils and ingredients, rancher-style. We love it charred, but it can be simmered too. It is typically made with plum tomatoes but you can use other kinds, just make sure they are very ripe. We love to use fresh and ripe heirloom tomatoes whenever possible.

Heat a frying pan or comal over high heat. Place the tomatoes, onion, serranos, and garlic on the pan and char on all sides, about 20 minutes. Remove from the heat, let cool to room temperature, and mash in a molcajete or pulse in a blender until chunky. Serve at room temperature or refrigerate up to 1 week.

Cooking time: 25–30 minutes

Salsa Roja with Dried Chiles

Makes: 2 cups (475 ml/16 fl oz)

4 tablespoons grapeseed oil

2 garlic cloves, sliced

¼ large white onion, roughly chopped

7 plum tomatoes, quartered

3 pasilla mexicano chiles, seeded

2 morita chiles, seeded

1 teaspoon salt, or to taste

You can use any variety of chiles here. If you find a local spice store with a good variety, try out different ones and you will eventually narrow in on your favorites. These two chiles—pasilla and morita— are earthy and smoky. Although morita carries some heat, this is not necessarily a very spicy salsa.

In a medium pot, combine 2 tablespoons oil, the garlic, and onion and cook over medium heat until soft and translucent, about 3 minutes. Add the tomatoes and chiles and cook until soft, about 10 minutes. Add the salt and remove from the heat. Transfer to a blender and blend until smooth.

In a medium pot, heat the remaining 2 tablespoons oil over medium-high heat. Add the mixture and fry until it changes color to a garnet orange, 5–10 minutes. Serve warm or at room temperature, or store in an airtight container in the refrigerator for up to 1 week; or freeze for up to 1 month.

 

Preparation time: 15 minutes

Cooking time: 25 minutes