Salsa Roja
By Groceree
Also known as Red Salsa
Tomatoes, onion and garlic charred in a dry pan until blackened in patches, then blended with toasted, soaked guajillo and chipotle chillies. Charring rather than frying is what gives the smoke.
Last updated
- Servings
- Makes about 500 ml
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
Ingredients
tomatoes700 g
dried guajillo chillies3
dried chipotle chilli1
white onion½
garlic cloves3
salt1 tsp
limes (optional)1
Instructions
- 01
Heat a dry heavy pan or comal over medium-high heat.
- 02
Wipe the and the , pull off the stems and shake out the seeds. Toast them in the pan for 20 to 30 seconds a side, until they puff and smell nutty. Any longer and they turn bitter, which cannot be undone. Soak the and in hot water for 15 minutes.
- 03
In the same dry pan, roast the , and unpeeled , turning them, for 10 to 12 minutes until blackened in patches and softened through.
- 04
Slip the out of its skins.
- 05
Blend the , and with the drained and and the to a coarse sauce, adding a splash of the soaking water if it needs loosening.
- 06
Taste for and add a squeeze of juice if it needs lifting.
Notes
- Dry pan, no oil. Roasting on a comal is what gives salsa roja its smoke; frying gives a flatter, sweeter sauce.
- Watch the dried chillies like a hawk. 20 seconds a side is toasted, 40 is bitter, and there is no rescuing them.
- Blacken the tomato skins and leave them in. They are most of the colour and the char.
Nutrition per serving
- Calories
- 40 kcal
- Protein
- 1 g
- Carbs
- 7 g
- Fat
- 1 g
Estimated from the ingredients.
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