This authentic homemade salsa goes with tacos, fajitas, tostadas, burritos, tamales, chips, eggs…..Are you starting to get the picture here? Dried Arbol and Guajillo chiles provide the heat and flavor in this delicious Salsa Roja. You will want to make a double batch of this tasty salsa because it will disappear fast. Any leftovers (if there are any) can go in the freezer for a later date.
Ingredients
4 Roma tomatoes
4 garlic cloves
8 oz. dried Chile de Arbol
1 Tbsp. cider vinegar
1/4 tsp. Mexican oregano
1 tsp. salt to taste
2 Tbsp. reserved water from rehydrated chiles
1 jalapeno, diced
2 Guajillo chiles
2 lbs. tomatoes
1 onion, chopped
Juice from half a lime
2 Tbsp. extra virgin olive oil
1/4 tsp. cumin
Instructions
Snip the stems of the chiles and shake out the seeds. Toast the chiles for 1-2 minutes in a dry pan.
Mark an X on the tomatoes. Place them on a foil-lined sheet pan with the garlic cloves. Broil on high for 5 minutes. Remove the garlic and flip the tomatoes. Broil for 5 more minutes.
Place the chiles in a saucepan with 2 cups of water. Cover and cook for 20 minutes
Peel the tomatoes and garlic. Place in a blender.
Add the vinegar, oregano, salt, reserved water, jalapeno, tomatoes, onion, lime and cumin in the blender.
Process until smooth.
Pour in a saucepan and bring to a boil.
Allow to cool and store in the refrigerator before serving. This rivals any restaurant salsa!
If you like this recipe, you may also like the following recipes:
Chicken and Bean Empanadas with Pineapple Salsa
Salsa Roja
Equipment
- 1 pair scissors
- 1 skillet
- 1 knife
- 1 baking sheet
- aluminum foil
- 1 large saucepan
- 1 measuring cup
- 1 blender
Ingredients
- 8 oz. dried Chile de Arbol
- 2 Guajillo chiles
- 4 Roma tomatoes
- 4 garlic cloves
- 1 Tbsp. cider vinegar
- 1/4 tsp. Mexican oregano
- 1 tsp. salt to taste
- 2 Tbsp. reserved water from rehydrated chiles
- 1 jalapeno, diced
- 2 lbs. tomatoes
- 1 onion, chopped
- Juice from half a lime
- 2 Tbsp. extra virgin olive oil
- 1/4 tsp. cumin
Instructions
- Snip the stems of the chiles and shake out the seeds.
- Toast the chiles for 1-2 minutes in a dry pan.
- Mark an X on the top of the tomatoes with a knife.
- Place the tomatoes on a foil-lined baking sheet with the garlic cloves.
- Broil on high for 5 minutes.
- Remove the garlic and flip the tomatoes. Broil for 5 more minutes.
- Place the chiles in a saucepan with 2 cups of water. Cover and cook for 20 minutes.
- Peel the tomatoes and garlic and place in a blender.
- Add the vinegar, oregano, salt. reserved water, jalapeno, tomatoes, onion, lime and cumin in the blender.
- Process until smooth.
- Pour in a saucepan and bring to a boil.
- Serve hot or cold with your favorite dipper.
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