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Mexican Roja Sauce

Yields5 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Authentic Mexican Roja Sauce (Salsa Roja) with delicious depth of flavour features tomatillos, fiery scotch bonnet peppers and roasted ingredients.
https://www.alphafoodie.com/mexican-salsa-roja-recipe/#recipe

 1 lime
 4 medium red tomatoes
 3 medium green tomatoes or tomatillos
 3 garlic cloves
 1 onion
 2 long red chillies
 3 Scotch bonnets
 3 dried chillies
 2 tbsp olive oil
 1 cup vegetable stock
 1 cup chopped cilantro
1

Rehydrate the dried chili peppers by cutting off stems and removing seeds from peppers. Add to a bowl of hot vegetable stock (for better flavour) or lightly salted boiling water. Then toss them into the liquid and allow them to steep for 20-30 minutes.

2

Prep all veggies by removing stems, seeds and peels. Roast together on a parchment-lined oven tray for 15 to 20 minutes at 355 degrees F.

3

Remove once soft and allow to cool.

4

Add all roasted vegetables, rehydrated chilies, cilantro and lime juice to a blender with a splash of the broth and blend. Adjust the amount of soaking liquid to your liking.

5

Blend to preferred texture, taste to adjust.

Nutrition Facts

Servings 0

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