Two ADDICTIVE Salsa Roja Recipes (Chile de Arbol & Chile Piquin)
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Ingredients for Salsa Roja Recipe #1
– 5 Roma Tomatos
– Handful of Chile de Arbol (20)
– 2 Chile Guajillo
– 1/2 Medium White Onion
– 3 Garlic Cloves
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Ingredients for Salsa Roja Recipe #2
– 1/2 c chile piquin
– 3 garlic cloves
– 5 Roma Tomatoes
How to make rich and flavorful salsa macha | Chili paste recipe | Villa Cocina
#Salsamacha #Mexicansalsa #Redsalsa
Salsa macha is thick, has body to it and is packed with well though out ingredient that’s complement each other. My mind is always blown away at the amount of creativity and love our ancestors had for food, from the way it was presented, to the profound flavors. Mexican cuisine has so much to offer and salsa Macha is one of those treasured gifts I feel so fortunate to have.
???? Special thanks to my husband (Cameraman) for always giving his 100% and enjoying what he does.
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Salsa Macha # 1
1 cup grape seed oil
1 oz dry, chiles de arbol
4 garlic, cloves
1 tsp salt, kosher
Salsa Macha # 2
1 1/2 cups grade seed oil
2 TBSP sesame seeds
1/4 cup unsalted peanuts
8 garlic, cloves
1/4 white onion (medium)
1 corn tortilla
1 cup or 1 oz chiles de arbol
2 TBSP white vinegar, distilled
1 tsp kosher, salt
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How to make The BEST Mexican Roasted Spicy Salsa | Views on the road Salsa
Salsa enfuresida! Views spicy salsa coming right up. Cloud and I did get chatty on this recipe for ya’ll and kept a lot of conversation so feel free to join us. #viewsclub. Lots of love, Stephanie and, Cloud
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Ingredients
3/4 cup water
2 Roma tomatoes
5 pasilla chiles
30 chiles de árbol (also known as bird's beak chile and rat's tail chile)
3 dried Habanero peppers
16 garlic cloves
10 peppercorns or 1 tsp black pepper
5 Jamaica flowers (hibiscus)
1 Tbs Apple cider vinegar
Zest and juice of 1 lemon or lime
1/2 Tbs salt (adjust to taste by adding 1/2 tsp at a time)
Tortillas Recipes
How to make one dozen flour tortillas
How to make corn tortillas
5 dozen flour tortillas made by hand from scratch
Views extra Picante chili oil
Mexican Style white rice recipe
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????I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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The BEST Mexican Restaurant SALSA ROJA Recipe (+ the secret ingredient)
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Years ago I used to have a restaurant down in the Tex-Mex and taqueria territory of San Juan, Texas.
In an effort to serve consistent, delicious salsa roja to the customers I needed to make large batches at a time. This is the exact recipe I came up with that kept everyone coming back for more.
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5 roma tomatoes
5 serrano peppers
A handful cilantro
¼-⅓ Onion
1 Can crushed tomatoes
3 Canned Chipotle Peppers in Adobo Sauce
Mango-Habanero Salsa Recipe (Seriously Awesome Salsa!)
Habanero peppers and silky mango come together to create a highly flavorful salsa that is slightly sweet with plenty of heat. It serves up great as a traditional salsa, but also as a topping for fish or chicken. I LOVE this salsa, definitely one of my favorites. #salsa #habanero
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Mango-Habanero Salsa Recipe - How to Make Mango-Habanero Salsa
Ingredients
3 medium sized tomatoes
2 habanero peppers (or more for hotter salsa - I used 10 habaneros)
1 red bell pepper
2 jalapeno peppers
1 medium sized mango peeled and chopped (choose a mango not overly soft)
3 tablespoons fresh chopped cilantro
Juice from 1 lime
1 teaspoon olive oil
Salt to taste
Cooking Directions
Preheat oven to broil.
Slice tomatoes in half and set them onto a lightly oiled baking sheet.
Remove stems from habaneros and jalapenos and slice in half lengthwise. Set them onto the baking sheet.
Stem and de-seed the bell peppers. Slice into quarters lengthwise and set on the baking sheet.
Broil not too close to the heat source for 15 minutes.
Heat a sauté pan to medium heat. Add olive oil and mango.
Remove habaneros and continue to broil tomatoes another 5-10 minutes or until skins have greatly loosened.
Remove from heat and allow to cool.
Sauté for about 6-8 minutes or until mango is brown.
Transfer to a food processor.
Peal skins from tomatoes, jalapenos and bell peppers and add to a food processor.
Add habaneros, lime juice, cilantro and salt to taste. Process until smooth.
Transfer to a bowl and cover. Refrigerate about 4 hours to allow flavors to mingle. Or you can enjoy the salsa right away.
Recipe Notes
Heat Factor: Medium-Hot. You'll definitely get some good heat from the habanero peppers. Looking to up that heat factor? Add in more habanero peppers, or bring in a ghost pepper.
Get the full printable recipe with discussion, details and notes at
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