epicurious4.9
Salsa Roja
Most of the flavor in my homemade salsa roja recipe comes from dried mild chiles, like ancho, guajillo, and pasilla. Use this mild salsa on tacos or chips.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 25 min👤 Jarrett Melendez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●blender
📝 Preparation Steps
1
Combine 1 large white onion, halved, 4 medium plum tomatoes (about 12 oz.), halved, 1–2 serrano chiles, 4 garlic cloves, and 3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed, in a medium saucepan, using fresh vegetables to weigh down dried chiles. Pour in water just to cover. Bring to a boil, then remove from heat. Cover and let sit until dried chiles are rehydrated and fresh vegetables are softened, 20–⏱️ 25 minutes.
large white onion, halved1medium plum tomatoes (about 12 oz.), halved4–2 serrano chiles1. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed3 oz
2
Using a slotted spoon, transfer vegetables to a blender; reserve soaking liquid. Add ½ bunch cilantro, tough stems trimmed, coarsely chopped, juice of 1 lime, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground cumin, ¼ tsp. ground cinnamon, and 1 cup reserved soaking liquid. Blend, starting on low speed and gradually increasing to high, until smooth, about ⏱️ 2 minutes. Taste salsa and add more salt if needed.
Juice of 1 lime
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...