salsa roja
Heat advisory.
This salsa has a kick.
It’s less of a chip and dip session salsa, and more of a pour over burrito and taco salsa. Think taqueria salsa cups that come on the side of your late night burrito.
It’s hot, but a good heat.
Ingredients:
2 chilis de arbol
4 vine ripe tomatoes, halved
1 jalepeno
1/2 sweet onion
2 cloves of garlic
1 Tbsp cilantro leaves
juice of 1 lime
1 tsp salt
1/2 tsp ground black pepper
1/4 cup water
Directions:
Toast chilis, tomatoes, jalepeno, garlic (in skin), and onion over medium heat in a cast iron skillet.
Once vegetables have started to char remove them from heat.
Place the toasted chilis in a cup of warm water for 15 minutes to rehydrate.
Remove skin from garlic. Add all to a blender.
Add juice, salt, pepper, cilantro and water.
Blend until fully combined and puréed.
To make milder, you can remove seeds from jalepeno before adding. And/or eliminate all together.