Chicharron in Red Salsa is a traditional Mexican dish of crispy pork cracklings simmered in a quick tomato and serrano pepper sauce. It works equally well as a standalone entrée or as a filling for tacos, quesadillas, and gorditas.
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Place the chicharrones/pork cracklings in a bowl with 2 cups of warm water and let them soak for 20 minutes until they become a little soft.
Place the tomatoes, peppers, and garlic clove in a medium-size saucepan. Cover them with water and cook at medium heat for 15 minutes, or until they are soft.
Once the tomatoes and peppers are cooked, place them in your blender along with the garlic clove. No water is needed, unless your tomatoes are not juicy, in which case add ¼ cup of water. Process to form a smooth sauce. Set aside.
Heat the oil in a large skillet and sauté the chopped onion for 3 minutes. Pour the sauce in and cook for 5 minutes.
Drain the chicharrones and add to the sauce. Season with salt, and add the cilantro spring. Cook for 5 more minutes before serving.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat until warmed through.
Yes. One jalapeño substitutes for 2 serranos and will produce a milder heat level while maintaining the dish's flavor profile.
Chicharrones are fried pork rinds eaten plain or as a snack. Chicharron in salsa is the same pork cracklings simmered in a cooked tomato and pepper sauce.
Yes. Store the finished dish in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat until warmed through.
Yes, all ingredients are naturally gluten-free as long as the pork cracklings are purchased without additives.
Yes, use about 6 medium fresh tomatoes. You may need to drain excess liquid after simmering to reach the desired sauce consistency.
