Appetizers & Snacksclosetcooking
Korean Style Salsa Roja
Continuing in my quest to create the Kogi short rib taco experience at home I came to the salsa. I generally associate tacos and Mexican food in general with spicy heat as I also do
👥 2 Servings⏱️ Prep & Cook: 52 min⏳ Prep: 10 min🔥 Cook: 42 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- blender
- food processor
📝 Preparation Steps
1
Roast the tomatoes and tomatillos until charred on all sides, about ⏱️ 10-12 minutes.
2
Place the tomatoes, tomatillos, water, chiles de arbol and onion into a sauce pan, bring to a boil and simmer until the onions are tender, about ⏱️ 20-30 minutes.
water1 cup(about 20) dried chilies de arbol, toasted1 ounce
3
Drain the water reserving it.
water1 cup(about 20) dried chilies de arbol, toasted1 ounce
4
Place everything other that the sesame seeds into a food processor or a blender and puree adding some of the reserved liquid if necessary.
(about 20) dried chilies de arbol, toasted1 ouncesesame seeds, toasted and crushed1 tablespoon
5
Strain the bits from the salsa.
6
Mix in the toasted and crushed sesame seeds and season with salt and pepper.
(about 20) dried chilies de arbol, toasted1 ouncesesame seeds, toasted and crushed1 tablespoon
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