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Salsa Roja

Recipe information

  • Yield

    makes about 2 cups

Ingredients

6 ounces (about 7) dried guajillo chiles
1 1/2 ounces (about 5) dried chiles, such as de Arbol
1 garlic clove
1 (11-ounce) can tomatillos
1/4 medium yellow onion, finely diced
1 bunch fresh cilantro, thick stems cut off, leaves chopped
2 1/2 teaspoons kosher salt

Preparation

  1. Stem and seed the chiles, and soak them in a bowl of hot water for 30 minutes. Drain, reserving 3/4 cup of the liquid. Put the chiles, reserved soaking liquid, garlic, and tomatillos in a blender and process until smooth. Pour into a serving bowl and stir in the onion, cilantro, and salt.

Cooking in the Moment
TagsSalsaCondimentDipGuajillo ChileChileVegetableChile de ÁrbolTomatilloCilantroHerbs & SpicesStarterDinnerGluten FreeDairy FreeNut FreeVegetarianVeganEasyQuickNo-CookBlenderCookbooks
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