Salsa Roja
User Reviews
5
Salsa Roja
Description
This Salsa Roja recipe features a base of dried ancho chile toasted briefly to enhance its flavor and then soaked to soften. Fresh Roma tomatoes, Serrano pepper, and white onion are charred in a dry skillet, infusing them with smoky notes. These ingredients, along with garlic, lime juice, avocado oil, sea salt, and cilantro, are blended into a smooth red salsa with a balance of smoky, tangy, and slightly spicy flavors.
The preparation involves careful toasting of the chile and charring of the vegetables which adds depth beyond a simple raw salsa blend. The avocado oil contributes a subtle richness, making the salsa smooth and well-rounded. The texture is velvety but still vibrant from the fresh cilantro.
You can use this salsa roja as a condiment for tacos, grilled chicken or seafood, or as a spicy dip for tortilla chips. It provides a flavorful accent that complements many dishes with its smoky complexity and fresh acidity.
Ingredients
- 1 dried ancho chile
- 6 Roma tomato
- ¼ white onion cut into two wedges, medium
- 1 Serrano pepper stemmed
- 2 garlic cloves
- 2 tablespoons lime juice fresh
- 1 tablespoon avocado oil
- ¾ teaspoon salt sea salt
- cilantro heaping ¼ cup fresh
Instructions
- Use kitchen scissors to slice the stem off the ancho chile, then cut it open vertically along one of its edges. Spread it open so that it lays flat.
- Heat a large, dry cast-iron skillet over medium heat. Add the chile and toast for 1 to 2 minutes per side, or until fragrant. Remove and transfer to a medium bowl. Cover with water and set aside to soak.
- Return the skillet to medium heat. Add the whole tomatoes, onion wedges, and serrano and cook until the tomatoes and serrano are browned and blistered and the onion is charred and soft. Rotate the vegetables as they brown on each side, removing them from the pan as they are ready. The entire process should take 15 to 20 minutes.
- Drain the chile and pat it dry. Place in a blender and add the charred tomatoes, onion, serrano, garlic, lime juice, avocado oil, and salt. Blend until smooth. Add the cilantro and pulse until combined. Season to taste.
User Reviews
Overall Rating
5
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