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By Anthony Iafrati

Salsa Roja

Name: Salsa Roja
Cuisine: Mexican, Latin American, American
Ingredients: 1 large white onion, halved; 4 medium plum tomatoes (about 12 oz.), halved; 1–2 serrano chiles; 4 garlic cloves; 3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed; ½ bunch cilantro, tough stems trimmed, coarsely chopped; Juice of 1 lime; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; plus more (optional); ½ tsp. ground cumin; ¼ tsp. ground cinnamon

2 steps

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

Low

Glycemic Load

Low

Nutrition per serving

Calories96.6 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

3 ozdried ancho chiles

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

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