Salsa Roja
Authentic flavor and authentic ingredients are what make this salsa recipe rival any you might have at a restaurant. Serve with low-carb tortilla chips to sample this spicy, flavorful salsa.
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.