
1/11

2/11

3/11

4/11

5/11

6/11

7/11

8/11

9/11

10/11

11/11
Leave a note

By Anthony Iafrati
Salsa Roja
Most of the flavor in my homemade salsa roja recipe comes from dried mild chiles, like ancho, guajillo, and pasilla. Use this mild salsa on tacos or chips.
Updated at: Wed, 16 Aug 2023 23:57:46 GMT
Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
6
Low
Nutrition per serving
Calories96.2 kcal (5%)
Total Fat1.5 g (2%)
Carbs19.6 g (8%)
Sugars3.7 g (4%)
Protein3.9 g (8%)
Sodium17.1 mg (1%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1white onion
large, halved

4plum tomatoes
medium, halved

1serrano chiles

4garlic cloves

3 ozdried ancho chiles
guajillo, or pasilla, stems and seeds removed

0.5 bunchcilantro
tough stems trimmed, coarsely chopped

1juice of lime

1 ½ tspkosher salt
or 1 tsp. Morton, plus more, optional

½ tspground cumin

¼ tspground cinnamon
Instructions
Step 1
Combine 1 large white onion, halved, 4 medium plum tomatoes (about 12 oz.), halved, 1–2 serrano chiles, 4 garlic cloves, and 3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed, in a medium saucepan, using fresh vegetables to weigh down dried chiles. Pour in water just to cover. Bring to a boil, then remove from heat. Cover and let sit until dried chiles are rehydrated and fresh vegetables are softened, 20–25 minutes.
Step 2
Using a slotted spoon, transfer vegetables to a blender; reserve soaking liquid. Add ½ bunch cilantro, tough stems trimmed, coarsely chopped, juice of 1 lime, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground cumin, ¼ tsp. ground cinnamon, and 1 cup reserved soaking liquid. Blend, starting on low speed and gradually increasing to high, until smooth, about 2 minutes. Taste salsa and add more salt if needed.
View on epicurious.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!