10 Ways to Use Salsa Roja

My roasted salsa roja is smoky, a little chunky and has real heat from the charred chiles. One batch makes about 2 1/2 cups (650 g), so there's plenty left after the chips are gone.

Here are ten easy ways to use it, from breakfast to party food. If you're new to cooking, this is a good place to practice: most of these ideas only ask you to warm something up and spoon the salsa on top.

1. Huevos rancheros

   Fry 2 eggs, set them on warm corn tortillas with refried beans and spoon 1/4 cup (60 ml) of warm salsa roja over the top, the way huevos rancheros are served. Finish with avocado and crumbled queso fresco to cool down the heat.

2. Quick chilaquiles rojos

   For a shortcut version of my chilaquiles rojos, blend 2 cups (480 ml) of salsa roja with 1/2 cup (120 ml) of chicken broth until smooth; in the Thermomix® TM7™ that's 10 sec/speed 6. Simmer it in a large skillet on the stove for 3 minutes, then toss in 7 oz (200 g) of thick tortilla chips. Thick chips hold up better than thin ones, which get soggy fast.

3. Smoky crunchy beef tacos

   Swap the fresh salsa in crunchy beef tacos for salsa roja, about 1 tablespoon (15 ml) per taco. Its smoky flavor goes great with seasoned ground beef. Warm the shells in the oven at 180°C (350°F) for about 5 minutes, so they're crisp, not chewy.

4. Inside your burritos

   Spoon 2 tablespoons (30 ml) of salsa roja into each beef burrito before you roll it, and serve more on the side with sour cream. Let some of the juice drain off first, so the tortilla doesn't get soggy.

5. Loaded nachos for game day

   Pile loaded nachos on a sheet pan and spoon 1/2 cup (120 ml) of salsa roja over them as soon as they come out of the oven. Add the salsa last, so the chips stay crunchy.

6. With crispy flautas

   Golden chicken flautas topped with lettuce, crema, queso fresco and salsa roja make a great party plate. Plan on about 1 tablespoon (15 ml) of salsa per flauta. Serve them right away, because flautas lose their crunch as they sit.

7. Next to sizzling fajitas

   Set out a bowl of salsa roja with chicken fajitas, next to the pico de gallo, so everyone can choose. About 1 cup (240 ml) is enough for 4 people. Its smoky flavor matches the charred peppers and onions.

8. Mexican red rice

   Toast 1 cup (200 g) of long-grain rice in 1 tablespoon (15 ml) of oil in a saucepan until golden, about 3 minutes. Add 1 cup (240 ml) of salsa roja and 1 cup (240 ml) of chicken broth, bring it to a boil, cover and cook on low for 18 to 20 minutes. Don't lift the lid while it cooks, so the steam stays in.

9. A smoky kick for queso dip

   Stir 1/2 cup (120 ml) of salsa roja into warm queso dip right before serving. Drain the salsa in a strainer for a minute first, so the dip stays thick and creamy.

10. Quick soup from leftovers

    Simmer 1 cup (240 ml) of salsa roja with 4 cups (950 ml) of chicken broth and 2 cups (about 280 g) of shredded leftover chicken for 10 minutes, until steaming hot, 74°C (165°F). Top each bowl with crushed tortilla chips, avocado and a squeeze of lime. It's a tortilla-style soup from what's already in your fridge.

Make a batch on the weekend and you'll have smoky salsa ready for eggs, tacos and soup for days. Cook along with me: if I learned to cook, you can too.