Salsa roja picante
This red sauce comes in subtypes: Salsa Cocida ("cooked sauce"), in which the ingredients are cooked and then ground; Salsa Asada ("roasted salsa"), in which the elements are roasted on a comal and then ground; Salsa Cruda ("raw sauce"), in which ingredients are ground raw, ready to eat; and a combination in which some elements are roasted and other cooked. A molcajete or a blender can be used for the grinding process. After the sauce is prepared, it can be cooked again in a pan with little oil.
- Rick Bayless Mexico One Plate At A Time. (2000). ISBN 978-0684841861
- Muñoz Zurita, Ricardo. (2013) Pequeño Larousee de la Gastronomía Mexicana. ISBN 9786072107373