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Salsa Rojo

September/October 2008

Your rating: None Average: 4 (31 votes)

Here's a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican foods—it even works as enchilada sauce.



READER'S COMMENT:
"I think it would be better to not add the garlic until the onions are cooked to soft stage. The garlic can become bitter if cooked too long. "
Salsa Rojo Recipe

6 Reviews for Salsa Rojo

10/27/2013
Anonymous
horrible

this recipe is horrible. does not turn out the way you want it to.

nothing
Comments
04/09/2013
Anonymous

This is a salsa (sauce) and not appropriate or authentic for enchiladas. Authentic enchilada gravy uses no tomato products whatsoever. I don't care what the can reads. Make your own gravy, leave out the tomatoes.

o.k. for chips or tacos
Comments
03/05/2013
Anonymous
Good but not authentic

Authentic enchilada gravy is not made with tomatoes. It is not a sauce. This recipe is fine as a salsa. Just because enchilada gravy is red it does not mean that it has tomatoes as an ingredient.

good as a salsa
Comments
10/04/2010
Anonymous

I think it would be better to not add the garlic until the onions are cooked to soft stage. The garlic can become bitter if cooked too long.

Comments
08/05/2010
Anonymous

I've made this probably 20 times. I store it for a taste of the summer in the winter. love it.

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