We all have a “happy place” when it comes to our favorite foods and dishes. For leading lady Star Ree Drummond, this is a simple yet delicious recipe that she loves in so many dishes. Here is Drummond’s little dish of happiness.
Drummond’s Salsa Rosa Should Be Her Regular
Title in her cookbook The Pioneer Woman Cooks: The New Frontier – 112 Great Everyday Food FavoritesIn this, Drummond wrote about his burning love for salsa rosa, the fresh-tasting, rich-tasting, smooth Mexican salsa that goes so well on almost anything, especially if you want a little bit of a kick to your meal.
“I was about to write that it’s more sauce than salsa, but then I reminded myself that the literal translation of salsa is ‘sauce,’” Drummond wrote. “So I guess what I’m trying to say is that this smooth, chunk-free salsa is different from the regular stuff we’re all used to dipping our tortilla chips into. It’s made with dried guajillo chiles, Which has become my best friend in recent years because of its mild-but-mystical flavor. I love making this salsa! Keeping it in the fridge is one of my secrets to happiness.”
what’s in her happy salsa
In his Salsa Rosa, which Drummond refers to as “sexy” in the cookbook (“Yes, I just called salsa sexy. What’s all that?”), Food Network Star includes dried guajillo chiles, garlic cloves, onions, Contains cilantro. Toss fire-roasted tomatoes, olive oil, lemon juice, and salt and pepper.
Chili, garlic, onion and cilantro are combined in a large saucepan and the mixture is covered with water. The water is brought to a boil for a few minutes, then covered and kept aside. Once the dry chili becomes soft, it is transferred to a blender for a minute. Tomatoes and olive oil are added and blended further. Now, the mixture is sifted through a sieve to make a smooth, dark sauce, which is brought to another boil, cooled completely, and then mixed with lemon juice, salt and pepper. Seasoned with chili. It can be stored in the refrigerator for up to two weeks.
Critics Didn’t Get a Kick from Drummond’s Salsa
While the mom of five might love her salsa rosa recipe, reviewers weren’t feeling the same amount of love for it. Five out of six reviews on the Food Network site gave the recipe three stars or less.
A little personal said one home cook, “Like enchilada sauce. But what do I know? I’m from San Diego and not Oklahoma.”
Another reviewer inexplicably added brown sugar to the recipe, though it’s not on Drummond’s ingredients list, and gave it two stars: “Takes too long for a very disappointing result. It was very difficult to remove any solids from the sieve. I ended up with bitter, rust-colored water. There was an unpleasant, bitter taste even after adding tomato sauce and brown sugar.”
“Bitter, bland and depressing,” would say another home cook.
Finally, another reviewer offered useful criticism for getting the most out of the ingredients: “The taste was good, but after all the work and filtering of the mix, I ended up with 1/2 cup of salsa. The mixture should be filtered and then a can of tomatoes should be added.”
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