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  • Cook's Illustrated

    Mexico’s Most Famous Salsa

    Jun 04, 2019 3 minutes
    BY ANDREA GEARY

    Considering its eminence in Mexican cuisine, salsa roja has a curiously modest name. It translates prosaically as “red sauce,” but that moniker fails to convey the zippy tomato-and-chile-based sauce’s ability to elevate so many foods: nachos, tacos, or quesadillas; fried eggs, potatoes, grilled chicken, or steak. I’m such a fan that I always need a batch in my refrigerator so that I have some at the ready whenever the mood strikes.

    Salsa roja is made with tomatoes, a fresh chile

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