Egg Shop : The Cookbook (9780062476630) by Korbee Nick

Author:Korbee, Nick
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2017-02-09T00:00:00+00:00

SALSA ROJA

I call this sauce Mexican marinara because it is as versatile and just as easy to make. We use it in Chilaquiles and Three “Breakfast” Tacos and as a key component of our Huevos Rancheros.

MAKES 3 CUPS

3 Roma tomatoes

5 garlic cloves, peeled

1 jalapeño pepper, stemmed

1 Fresno chile, stemmed

½ yellow onion, roughly chopped

1 teaspoon cumin seeds

2 cups tomato juice

2 cups water

Zest and juice of 1 lime

1 teaspoon sea salt

1. In a large saucepan over medium-high heat, char the outside of the tomatoes, garlic, and chiles and then add the onion and cumin seeds, continue to cook about 3 minutes. Add the tomato juice, water, lime zest, lime juice, and salt and simmer, uncovered, for 20 minutes. When the tomatoes have nearly lost their skins and the garlic is softened, puree the sauce in a blender briefly, leaving the final product slightly chunky. Slightly funky.

2. Let cool completely, then store in an airtight container in the fridge. Salsa roja will keep for up to 7 days and is always better on day two!

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.