Mexican Red Salsa Recipe

Salsa is the Spanish word for sauce. Our recipe for a red mexican salsa
is originally called Salsa roja or Salsa picante.
In contrast to the raw Pico de Gallo Salsa, Salsa picante is cooked.
Mexican Salsas are served as a dip sauce or a side dish
to many Mexican and Tex Mex dishes.
Essential for a real Mexican taste is the use of lime juice.

© The Foodist
Image: Mexican Red Salsa (Salsa roja,Salsa picante)
Photographer: Kitisak “Nat” Jaidee

Recipe: Mexican Red Salsa (Salsa Roja, Salsa Picante)
Ingredients:
Olive oil to fry
4-5 fresh, fully ripe tomatoes (peeled and finely diced)
1-2 shallots or onion (chopped)
4-5 garlic cloves (chopped)
1- 2 coriander roots (cracked or finely minced)
1/2 stem pascal celery (fine-sliced)
1-2 dried, red chili
150 ml vegetable, beef or chicken broth
1-2 tablespoons tomato paste
1-2 tablespoons pickled Jalapeno chili (chopped)
1-2 tablespoons liquid from pickled Jalapeno chilis
juice of 1-2 limes
sugar
salt
freshly ground black pepper
Cayenne pepper
coriander leaves, cilantro

Preparation:
Sautée garlic, onion, coriander root, pascal celery and dried chili, until translucent,
then deglaze with broth. Reduce the liquid,
then add tomatoes and tomato paste and simmer for about 10 minutes.
Add jalapeno chili and jalapeno pickle liquid
and season with lime juice,cayenne pepper, salt, pepper and sugar.
Remove the coriander root and the dried chili.
let the salsa cool down and infuse, best overnight in the refrigerator.
Garnish with freshly choppped coriander leaves.