Salsa Roja

Name: Salsa Roja
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
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

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.

25 minEasyServes 635 cal/serving

MexicanSauceBlenderVeganVegetarianLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreeSesame-FreeLow-SodiumPork-Free

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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

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.
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.
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.
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.
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.
6

Cool before serving. Keeps refrigerated for up to 1 week.

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Questions

What can I use instead of Mexican oregano in Salsa Roja?

The entry for Salsa Roja calls for 1/2 tsp dried Mexican oregano (or regular oregano). In its place: Mediterranean oregano works at slightly less volume; a pinch of ground coriander brings back some of the citrus note.

Is Salsa Roja spicy?

Moderately. The heat in Salsa Roja comes from 2 dried chile de arbol (or red pepper flakes), stemmed. For a milder plate, halve the arbol chiles; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Salsa Roja keto-friendly?

A serving of Salsa Roja carries 3 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 15 percent of the budget; against a moderate 100 g low-carb day it is 3 percent.

How many carbs are in Salsa Roja?

One serving (the recipe makes 6) has 3 g of carbohydrate in about 35 calories, with 0 g protein and 3 g fat, plus 1 g fiber and 32 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Salsa Roja ahead?

Yes, it takes well to being made ahead. Refrigerate Salsa Roja in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

Serve it with

Slow Cooker Carnitas Tamale Filling Pork al Pastor main
Loaded Nachos starter
Braised Tofu with Mushrooms main

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