Red Sauce from Orizaba

Salsa Roja de Orizaba

Preparation info
  • Makes about

    1 cup

    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

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