Salsa Roja (Dried Chiles and Roasted Vegetables)
Salsa Roja is a smokey and flavorful sauce made from red chiles and roasted vegetables. This mildly spicy salsa recipe is a favorite with Mexican cuisine.
Servings: 4 servings
Ingredients
- 1 dried New Mexican red Chile pod stemmed and seeded
- 1 dried ancho Chile pod stemmed and seeded
- 1/2 teaspoon dried oregano preferably Mexican
- 2 tomatoes quartered (roma or plum)
- 1/2 medium white onion sliced
- 1/2 jalapeño stemmed and seeded
- 2 large garlic cloves smashed
- 2 tablespoons olive oil
- 1/2 teaspoon Kosher salt
- 1/2 tablespoon ground pepper freshly ground
- 4 sprigs fresh cilantro stems removed
Instructions
- Tear all 1 dried New Mexican red Chile pod and 1 dried ancho Chile pod into large pieces and toast them in a large dry skillet over low heat until they start to brown, turning regularly to prevent burning, about 2 minutes. Add 1/2 teaspoon dried oregano and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and cover chiles with boiling water. Weigh down with a small plate to keep them submerged. Soak until soft, at least 10 minutes. Strain and cool.
- Preheat the broiler. Put the 2 tomatoes (quartered), 1/2 medium white onion (sliced), 1/2 jalapeño (stemmed and seeded), and 2 large garlic cloves (smashed) onto a parchment lined baking sheet in a single layer. Drizzle with 2 tablespoons olive oil and season well with 1/2 teaspoon Kosher salt and 1/2 tablespoon ground pepper. Broil until everything begins to char, about 15 minutes. Remove from oven.
- Place roasted vegetables, strained Chile peppers, and 4 sprigs fresh cilantro in blender and purée until smooth. Add additional salt, if desired. Transfer to a serving bowl and serve.
Notes
Make about 1 cup. Easy to double recipe if more is needed.
Nutrition
Calories: 84kcal | Carbohydrates: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 13.3mg | Calcium: 19mg | Iron: 0.3mg
