Salsa Roja

Salsa Roja

Lots of composers write music “from” other cultures they have never actually visited. Lord knows Maestro Ludwig has no shortage of hubris, allowing him to imagine cuisines from all over the world. He has eaten it enough to have a pretty good idea of how it is made, and this recipe is a hit. Try it and decide for yourself if Ludwig’s self-confidence is warranted.

Yields 8 Servings

Salsa Roja

This piece was created to accompany enchiladas barbacoa, but it works equally well for tacos, chips or even burgers. Ludwig likes to keep some of this around just in case a craving hits or friends drop by. Maestro's tastes run considerably more fiery than most of his family so he quite dejectedly composes on the mild side. He would love to hear that you livened up your performance through 2-3 Fresno or habanero chilis.

10 minPrep Time

25 minCook Time

35 minTotal Time

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Recipe Image

Ingredients

  • 2 poblano peppers (or their dried version, ancho peppers)
  • 2 pasilla peppers
  • 1 guajillo pepper or 2 jalapenos
  • 1 small yellow onion, halved
  • 3 cloves garlic, peeled
  • 2 plum tomatoes, halved
  • 3 cups vegetable stock
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, more or less to taste.
  • 2 tablespoons lard

Preparation

  1. Toast peppers 10 seconds per side in a hot, dry pan or by holding with tongs over a flame.
  2. Remove stems from peppers, slice lengthwise and remove seeds. Chop peppers coarsely.
  3. Char onion, garlic and tomatoes on a baking sheet under the broiler.
  4. Put all ingredients except lard in a food processor and puree.
  5. Heat lard in a medium saute pan over medium-high heat. Add pureed sauce and bring to a boil. Yes, we are frying sauce.
  6. Reduce heat and simmer until reduced by ⅓, about 10 minutes. Let rest for at least 1 hour to allow flavors to blend.

Notes

Ludwig loves his lard and flies off the handle when people object to the ingredient. I won't tell if you substitute canola or vegetable oil.

Tags

Cuisines
Mexican
Courses
Dinner
Snack
Cooking
Blending
Allergy
gluten free
dairy free
egg free
soy free
wheat free
peanut free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

615 cal

Fat

31 g

Carbs

71 g

Protein

16 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
24

Yields 8 Servings

Salsa Roja

This piece was created to accompany enchiladas barbacoa, but it works equally well for tacos, chips or even burgers. Ludwig likes to keep some of this around just in case a craving hits or friends drop by. Maestro's tastes run considerably more fiery than most of his family so he quite dejectedly composes on the mild side. He would love to hear that you livened up your performance through 2-3 Fresno or habanero chilis.

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 2 poblano peppers (or their dried version, ancho peppers)
  • 2 pasilla peppers
  • 1 guajillo pepper or 2 jalapenos
  • 1 small yellow onion, halved
  • 3 cloves garlic, peeled
  • 2 plum tomatoes, halved
  • 3 cups vegetable stock
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, more or less to taste.
  • 2 tablespoons lard

Preparation

  1. Toast peppers 10 seconds per side in a hot, dry pan or by holding with tongs over a flame.
  2. Remove stems from peppers, slice lengthwise and remove seeds. Chop peppers coarsely.
  3. Char onion, garlic and tomatoes on a baking sheet under the broiler.
  4. Put all ingredients except lard in a food processor and puree.
  5. Heat lard in a medium saute pan over medium-high heat. Add pureed sauce and bring to a boil. Yes, we are frying sauce.
  6. Reduce heat and simmer until reduced by ⅓, about 10 minutes. Let rest for at least 1 hour to allow flavors to blend.

Notes

Ludwig loves his lard and flies off the handle when people object to the ingredient. I won't tell if you substitute canola or vegetable oil.

Tags

Cuisines
Mexican
Courses
Dinner
Snack
Cooking
Blending
Allergy
gluten free
dairy free
egg free
soy free
wheat free
peanut free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

615 cal

Fat

31 g

Carbs

71 g

Protein

16 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
24




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