{"id":2635,"date":"2023-01-03T00:01:00","date_gmt":"2023-01-03T05:01:00","guid":{"rendered":"https:\/\/therabbithoel.com\/?p=2635"},"modified":"2023-01-02T21:19:48","modified_gmt":"2023-01-03T02:19:48","slug":"salsa-rojo-basic-red-sauce","status":"publish","type":"post","link":"https:\/\/therabbithoel.com\/?p=2635","title":{"rendered":"Salsa Rojo &#8211; basic red sauce"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">We enjoy food from a variety of cultures, Indian, Asian, Italian, German, and Mexican. It&#8217;s always nice to make foods from scratch and I like this basic red sauce with tamales and enchiladas. I talked about cooking up meats for use in Mexican dishes in this <a href=\"https:\/\/therabbithoel.com\/?p=1174(opens in a new tab)\">post<\/a>. I may do a post on making tamales at some point, but I will have to make them when Walt is home to help with pictures. Tamales are a three-handed operation at the best of times. <\/p>\n\n\n\n<!--more-->\n\n\n\n<p class=\"wp-block-paragraph\"><em>Salsa rojo <\/em>is actually collection of sauces, some cooked (<em>salsa cocida<\/em>), some roasted (<em>salsa asada<\/em>) and some served raw (<em>salsa cruda<\/em>). The ingredients are then ground or blended to make a smoother sauce than what we would consider &#8220;salsa.&#8221; This recipe is for a cooked sauce. It is the result of some experimentation with several different recipes. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Salsa Rojo<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Ingredients<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>5 Ancho chiles &#8211; <\/li>\n\n\n\n<li>Hot water<\/li>\n\n\n\n<li>1 medium onion, chopped<\/li>\n\n\n\n<li>2 cloves garlic, chopped<\/li>\n\n\n\n<li>1\/4 cup vegetable oil<\/li>\n\n\n\n<li>8 ounces tomato sauce<\/li>\n\n\n\n<li>1 tablespoon dried oregano or 3 tablespoons fresh oregano<\/li>\n\n\n\n<li>1 tablespoon cumin seeds or 2 teaspoons ground cumin<\/li>\n\n\n\n<li>1\/2 teaspoon cayenne pepper or to taste<\/li>\n\n\n\n<li>1 teaspoon salt or to taste<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Soak the anchos in the water for 30 to 45 minutes. When they are soft, remove the seeds, stems, and outer membranes.<\/p>\n\n\n\n<div class=\"wp-block-jetpack-tiled-gallery aligncenter is-style-rectangular\"><div class=\"tiled-gallery__gallery\"><div class=\"tiled-gallery__row\"><div class=\"tiled-gallery__col\" style=\"flex-basis:49.84198%\"><figure class=\"tiled-gallery__item\"><img decoding=\"async\" srcset=\"https:\/\/i2.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/soak-anchos-719x1024.jpg?strip=info&#038;w=600&#038;ssl=1 600w,https:\/\/i2.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/soak-anchos-719x1024.jpg?strip=info&#038;w=719&#038;ssl=1 719w\" alt=\"\" data-height=\"1425\" data-id=\"2639\" data-link=\"https:\/\/therabbithoel.com\/?attachment_id=2639\" data-url=\"https:\/\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/soak-anchos-719x1024.jpg\" data-width=\"1000\" src=\"https:\/\/i2.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/soak-anchos-719x1024.jpg?ssl=1\" data-amp-layout=\"responsive\"\/><\/figure><\/div><div class=\"tiled-gallery__col\" style=\"flex-basis:50.15802%\"><figure class=\"tiled-gallery__item\"><img decoding=\"async\" srcset=\"https:\/\/i1.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/peel-skins-723x1024.jpg?strip=info&#038;w=600&#038;ssl=1 600w,https:\/\/i1.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/peel-skins-723x1024.jpg?strip=info&#038;w=723&#038;ssl=1 723w\" alt=\"\" data-height=\"1416\" data-id=\"2638\" data-link=\"https:\/\/therabbithoel.com\/?attachment_id=2638\" data-url=\"https:\/\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/peel-skins-723x1024.jpg\" data-width=\"1000\" src=\"https:\/\/i1.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/peel-skins-723x1024.jpg?ssl=1\" data-amp-layout=\"responsive\"\/><\/figure><\/div><\/div><\/div><\/div>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-large is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/strain-the-liquid-and-reserve.jpg?resize=206%2C303&#038;ssl=1\" alt=\"Image shows a glass measuring cup with reddish-brown liquid and a bowl with chunks of peeled peppers. \" class=\"wp-image-2640\" width=\"206\" height=\"303\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/strain-the-liquid-and-reserve.jpg?resize=697%2C1024&amp;ssl=1 697w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/strain-the-liquid-and-reserve.jpg?resize=204%2C300&amp;ssl=1 204w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/strain-the-liquid-and-reserve.jpg?resize=768%2C1128&amp;ssl=1 768w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/strain-the-liquid-and-reserve.jpg?resize=900%2C1322&amp;ssl=1 900w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/strain-the-liquid-and-reserve.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"auto, (max-width: 206px) 100vw, 206px\" \/><figcaption class=\"wp-element-caption\">The liquid and the peppers.<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"> Strain the liquid and reserve. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Saute the onion and garlic in the oil in a large pan until it is soft and lightly brown. Stir in the anchos, 2 cups of the reserved liquid, the tomato sauce and the seasonings. Bring to a boil, reduce to medium heat and simmer for 20 minutes. <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-large is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/cook-all-ingredients.jpg?resize=250%2C268&#038;ssl=1\" alt=\"Image shows a steaming pot of red sauce cooking on the sotve.\" class=\"wp-image-2641\" width=\"250\" height=\"268\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/cook-all-ingredients.jpg?resize=951%2C1024&amp;ssl=1 951w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/cook-all-ingredients.jpg?resize=279%2C300&amp;ssl=1 279w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/cook-all-ingredients.jpg?resize=768%2C827&amp;ssl=1 768w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/cook-all-ingredients.jpg?resize=900%2C969&amp;ssl=1 900w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/cook-all-ingredients.jpg?w=1200&amp;ssl=1 1200w\" sizes=\"auto, (max-width: 250px) 100vw, 250px\" \/><figcaption class=\"wp-element-caption\">The ingredients are cooking<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Allow to cool, then blend about a cup at a time of the sauce until it is smooth. Make sure the lid is tight on the blender as this sauce is very liquid and spatters easily. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The sauce can be refrigerated for about ten days. It can be frozen for about 3 months or it can be boiling-water canned like other tomato based products (20 to 25 minutes). <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"629\" height=\"844\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/after-blending.jpg?resize=629%2C844&#038;ssl=1\" alt=\"\" class=\"wp-image-2642\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/after-blending.jpg?resize=763%2C1024&amp;ssl=1 763w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/after-blending.jpg?resize=224%2C300&amp;ssl=1 224w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/after-blending.jpg?resize=768%2C1030&amp;ssl=1 768w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/after-blending.jpg?resize=1145%2C1536&amp;ssl=1 1145w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/after-blending.jpg?resize=900%2C1208&amp;ssl=1 900w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/after-blending.jpg?w=1200&amp;ssl=1 1200w\" sizes=\"auto, (max-width: 629px) 100vw, 629px\" \/><figcaption class=\"wp-element-caption\">The sauce after blending is fairly smooth. <\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Notes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">I usually make a double batch of this sauce. The basic recipe makes about 2 1\/2 cups. Since it cans and freezes well, I like to make a bigger batch and package in about 1 cup containers. Each container is enough for most dinners. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You can add more seasoning to this if you like a spicier sauce. More anchos will deepen the flavor. Some cayenne or chipotle powder will add layers to the sauce. Chile powder adds heat. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Since anchos are dried peppers, they vary in size. I like to use 5 about 6-7 inches long for a single batch of this sauce. If the peppers are smaller, you want to use more. Anchos are dried poblanos, <\/p>\n\n\n\n<h2 class=\"has-background wp-block-heading\" style=\"background-color:#cfcec5\">Digging deeper<\/h2>\n\n\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#cfcec5\">There&#8217;s some really interesting information about using ground versus whole spices in this <a href=\"https:\/\/www.epicurious.com\/expert-advice\/spice-conversion-whole-to-ground-article\">post<\/a>. Herbs are a different matter. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>We enjoy food from a variety of cultures, Indian, Asian, Italian, German, and Mexican. It&#8217;s always nice to make foods from scratch and I like this basic red sauce with tamales and enchiladas. I talked about cooking up meats for use in Mexican dishes in this post. I may do a post on making tamales [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"It's always nice to make foods from scratch and I like this basic red sauce with tamales and enchiladas.","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6],"tags":[50],"class_list":["post-2635","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-cooking"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Salsa Rojo - basic red sauce - Down the Rabbit Hoel<\/title>\n<meta name=\"description\" content=\"It&#039;s always nice to make foods from scratch and I like this basic red sauce with tamales and enchiladas.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/therabbithoel.com\/?p=2635\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salsa Rojo - basic red sauce - Down the Rabbit Hoel\" \/>\n<meta property=\"og:description\" content=\"It&#039;s always nice to make foods from scratch and I like this basic red sauce with tamales and enchiladas.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/therabbithoel.com\/?p=2635\" \/>\n<meta property=\"og:site_name\" content=\"Down the Rabbit Hoel\" \/>\n<meta property=\"article:published_time\" content=\"2023-01-03T05:01:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2023\/01\/FB-after-blending.jpg?fit=800%2C406&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"406\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Michelle\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Michelle\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/therabbithoel.com\\\/?p=2635#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/therabbithoel.com\\\/?p=2635\"},\"author\":{\"name\":\"Michelle\",\"@id\":\"https:\\\/\\\/therabbithoel.com\\\/#\\\/schema\\\/person\\\/e0c431d27a0de7ddfa2e868fc36ba824\"},\"headline\":\"Salsa Rojo &#8211; 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