Mexican red sauce (salsa roja)
Traditional Mexican red sauce made with chilies, garlic, coriander and some oil!
Servings: 8
Calories: 70kcal
Cost: 4
Ingredients
- 4 Medium-sized red tomatoes
- 1 Garlic clove
- 3 Bird chilies (or 1 scotch bonnet)
- 1/2 Medium sized onion
- 20g Coriander
- 1/2 tbsp Vegan stock (buillon) or salt Optional
- 1/6 cup Olive oil or water
Instructions
- Dice the onion
- Chop the garlic in little pieces
- Put the olive oil or water and the onion and garlic at medium fire
- Wait for around 2 minutes until they start to caramelize
- Meanwhile, the tomatoes in big squares, and chop the chilies in small pieces
- Add the tomatoes and the rest of the ingredients and stir them for about 10 minutes
- Mash the tomatoes and the rest of the ingredients
Notes
- You can add half of an avocado, it also makes it taste very nice, and it is very common in Mexican cuisine, but avocados get “dark” quickly, so you would have to eat the salsa in the following day!
- Try other chilies, like Scottish bonnet, or something milder if you do not like spicy things
- If you want to remove the chilies altogether, you can still make this sauce, but I would suggest adding 2 small spoons of stock to give it an extra kick of flavour
- This recipe will last for about 5 days in the fridge and it is freezer friendly