Salsa Roja

Name: Salsa Roja
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 serving
Ingredients: 6 Guajillo dried chiles; 2 Ancho dried chiles (or 3 smaller Anchos); 3 tomatoes; 1/2 onion; 3 garlic cloves; 1 chipotle in adobo (optional); 1 tablespoon adobo sauce (optional); 1/2 teaspoon Mexican oregano; 1 teaspoon salt; freshly cracked black pepper; plash cider vinegar; 2.5 cups water; olive oil

User Reviews

4.5

57 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
24
Calories
21 kcal
Course
Condiments
Cuisine
Mexican, Vegetarian

Salsa Roja

Ximena Brandt

Report

Here's a simple recipe for a fiery, concentrated batch of Salsa Roja.

Share:

I Made This!

42 people made this

Print

13 people printed this

Save this

34 people saved this

Ingredients

Servings

6 Guajillo dried chiles
2 Ancho dried chiles (or 3 smaller Anchos)
3 tomatoes
1/2 onion
3 garlic cloves
1 chipotle in adobo (optional)
1 tablespoon adobo sauce (optional)
1/2 teaspoon Mexican oregano
1 teaspoon salt
freshly cracked black pepper
plash cider vinegar
2.5 cups water
olive oil

Add to Shopping List

Instructions

Start by roasting the tomatoes in a 400F oven.
Use a damp towel to wipe off any dusty crevasses on the dried chiles. To de-seed them it's easiest to cut off the stem and make a slit lengthwise, then use your hands to pull out the ribs and seeds.
Saute 1/2 onion and 3 whole garlic cloves in a dollop of oil over medium heat. When the onion starts to soften add the dried chiles. (It's worth cutting the chiles into smaller pieces before adding them to the pan.)
Let the chiles cook for a few minutes and then add the roasted tomatoes to the pan along with: 1/2 teaspoon Mexican oregano, 1 teaspoon salt, freshly cracked black pepper, 2.5 cups water. (I also add 1 chipotle in adobo and 1 tablespoon of adobo sauce but this is optional.)
Simmer for 5 minutes or so and then add everything to a blender and combine well.
Strain the sauce over a mixing bowl and discard the leftover solids. You might have to use a spoon or spatula to push the sauce through the strainer.
Taste for salt level. I added another pinch of salt along with a splash of cider vinegar.
Serve immediately or store in an airtight container in the fridge (in a squeeze bottle!).

Notes

If you don't have Mexican oregano on hand I would probably just omit it rather than using regular oregano.
Normally tomatoes need about 20-25 minutes in the oven to fully roast. When there is a final simmer involved, as there is in this recipe, I tend to just pull the tomatoes out of the oven when I need them, knowing that the simmer will add a finishing blast of heat to them.