Salsa Roja
A deeply flavored Mexican red salsa made by charring Roma tomatoes, onion, and dried chiles before blending. Smoky, complex, and far better than anything from a jar.
Ingredients
- 8 Roma tomatoes
- 1/2 onion white onion, quartered
- 4 garlic cloves, unpeeled
- 4 dried guajillo chiles (or ancho chiles), stemmed, seeded
- 2 dried chile de arbol (or red pepper flakes), stemmed
- 2 tsp vegetable oil
- 1/2 tsp salt
- 1/2 tsp dried Mexican oregano (or regular oregano)
- 1 tsp apple cider vinegar
Instructions
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1
Heat a dry cast-iron skillet or comal over medium-high heat. Place 8 Roma tomatoes, 1/2 onion quartered white onion, and 4 unpeeled garlic cloves in the skillet. Char, turning occasionally, until skins are blackened and softened, about 8 to 10 minutes. Remove from heat and peel the garlic.
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2
In the same dry skillet over medium heat, toast 4 stemmed, seeded dried guajillo chiles (or ancho chiles) and 2 stemmed dried chile de arbol (or red pepper flakes) for about 30 seconds per side, pressing them flat, until fragrant and slightly darkened. Do not burn.
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3
Transfer toasted chiles to a bowl. Cover with boiling water and soak for 10 minutes until softened. Drain, reserving 1/4 cup soaking liquid.
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4
Combine the charred tomatoes, peeled garlic, onion, drained chiles, 1/2 tsp dried Mexican oregano (or regular oregano), 1 tsp apple cider vinegar, 1/2 tsp salt, and the reserved soaking liquid in a blender. Blend until smooth or leave slightly chunky to preference.
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5
Heat 2 tsp vegetable oil in the skillet over medium-high heat. Carefully pour the salsa into the hot oil (it will spatter). Fry, stirring, for 2 to 3 minutes until the salsa deepens in color and thickens slightly. Taste and adjust salt.
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6
Cool before serving. Keeps refrigerated for up to 1 week.