How To Make Salsa Roja
SALSA ROJA - This tomato-based salsa is both the accent and the foundation for so many of our favorite dishes. Chef Gustavo Romero of Nixta and Oro in Minneapolis shows us how to make the version he grew up with, and we have a feeling it will transport you back in time as well. Note: you can skip the molcajete in favor of a blender or food processor for a smoother-textured salsa to use for enchiladas or chilaquiles.
Recipe: https://masienda.com/blogs/learn/gust...
NEW MASIENDA FOLLOWER DISCOUNT
**Click subscribe AND sign up for our newsletter at https://bit.ly/47iBZd3 for 10% off your first purchase.**
Order MASA: Techniques, Recipes, and Reflections on a Timeless Staple at https://bit.ly/3TJ99zD
Masienda supplies:
Heirloom Corn Masa Harina: https://bit.ly/3TGkNv4
Tortilla Presses: https://bit.ly/3TP4TyE
Chef-Grade Cal (calcium hydroxide): https://bit.ly/3H84DDk
Heirloom Corn: https://bit.ly/3NL3Wna
Comal: https://bit.ly/3TSUUIF
Molinito: https://bit.ly/4aD0IMl
🔴 SUBSCRIBE: https://bit.ly/3kBWqKw
THINGS TO KNOW
===============================
🎓 - Learn more: https://bit.ly/3NMb7LN
📝 - Blog: https://bit.ly/3tHrdiW
📸 - Instagram: https://bit.ly/3TSV7LX
🛒 - Shop: https://bit.ly/3tGDoMU