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Red Sauce from Orizaba
Salsa Roja de Orizaba
- Makes about
1 cup
- Difficulty
Easy
Published 2001
This central veracruzan version of a classic pan-Mexican table sauce gets its flavor from the local dried chiles. It’s a good multipurpose condiment that is particularly good with Seafood Frittata, “Swaddled Baby” Seafood Omelet, or Yuca Fritters. Aminta Osorio, a distinguished cook of Orizaba, gave me her recipe.
In Orizaba, people would make the sauce with Veracruzan morita-typ
Ingredients
Method
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