{"id":661,"date":"2024-04-14T14:37:16","date_gmt":"2024-04-14T12:37:16","guid":{"rendered":"http:\/\/ericscookbook.com\/?page_id=661"},"modified":"2024-04-14T14:41:06","modified_gmt":"2024-04-14T12:41:06","slug":"salsa-roja","status":"publish","type":"page","link":"https:\/\/ericscookbook.com\/index.php\/recipes\/salsa-roja\/","title":{"rendered":"Salsa Roja"},"content":{"rendered":"\n<p>Salsa roja is a basic tomato salsa that you might find at your favorite Mexican restaurant. This recipe is based heavily on a recipe from <a href=\"https:\/\/www.mexicoinmykitchen.com\/red-fried-salsa\/\" data-type=\"link\" data-id=\"https:\/\/www.mexicoinmykitchen.com\/red-fried-salsa\/\">Mexico in <\/a><a href=\"https:\/\/www.mexicoinmykitchen.com\/red-fried-salsa\/\" data-type=\"link\" data-id=\"https:\/\/www.mexicoinmykitchen.com\/red-fried-salsa\/\" target=\"_blank\" rel=\"noreferrer noopener\">my<\/a><a href=\"https:\/\/www.mexicoinmykitchen.com\/red-fried-salsa\/\" data-type=\"link\" data-id=\"https:\/\/www.mexicoinmykitchen.com\/red-fried-salsa\/\"> Kitchen<\/a>. I have converted it to standardized weight measurements for consistency and ease of scaling.<\/p>\n\n\n\n<p><strong>Yield<\/strong>: about 500ml<\/p>\n\n\n\n<p>500g tomatoes<br>1-2 jalape\u00f1os <br>125g onions <br>3 garlic cloves<br>3 tbsp vegetable oil<br>\u00bd tsp salt<br>\u00bd tsp ground black pepper<br>1 tbsp lime juice (optional)<br>cilantro\/coriander, coarsely chopped (optional)<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Directions<\/h4>\n\n\n\n<p>Coarsely chop everything. In a blender, blend tomatoes, onions and chilies to desired consistency. If necessary, add water to help with blending. Heat pan with oil over medium heat. Simmer 15-20 minutes, adding water if necessary. Adjust seasonings as desired. Remove from heat and a cilantro\/coriander. <\/p>\n\n\n\n<p>Serve with chips, or on tacos \/ burritos.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Chef&#8217;s Notes<\/h4>\n\n\n\n<p>Although listed as optional, I highly recommend adding the lime juice and cilantro\/coriander. These add a nice depth of flavor to the salsa.<\/p>\n\n\n\n<p>Since so much depends on the quality of the tomatoes being used, if tomatoes aren&#8217;t in season (e.g. in the middle of winter), or your local market&#8217;s selection is terrible, you can use canned whole tomatoes. Just be sure to reduce\/omit the salt, as canned tomatoes often have added salt. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Basic Mexican table salsa. <\/p>\n","protected":false},"author":1,"featured_media":541,"parent":73,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-661","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/661","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/comments?post=661"}],"version-history":[{"count":2,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/661\/revisions"}],"predecessor-version":[{"id":663,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/661\/revisions\/663"}],"up":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/73"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media\/541"}],"wp:attachment":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media?parent=661"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}