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Salsa Roja 3
1 1/2 c.
This recipe is an intermediate between Salsa Roja and Salsa Roja 2. It uses both dried peppers and tomatoes as a base.
Ingredients
Instructions
Instructions
15 minutes
1.
1.
Broil the garlic, tomatoes, jalapeno, and onion until slightly blackened, rotating as needed.
5 minutes
2.
2.
Bring a kettle to a boil. While vegetables are cooling, toast the chiles in a pan until fragrant and plump.
10 minutes
3.
3.
Remove the stems and seeds from the chipotles. Cover chiles with boiling water and soak until soft. Strain and let cool.
4.
Blend all ingredients until smooth.
Made using 350g plum tomatoes, 80g yellow onion, 25g garlic, and only ~1/4 c. cilantro, omitting jalapeno. Roasted 200g poblanos along with other vegetables and added 1 tsp. chipotle in adobo to make up for not having dried chipotles. Also added a few springs of Greek oregano. Yielded just less than 2 cups of deep red salsa. It is very flavorful with mild spice, most of which is probably from the chipotles in adobo.