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.

Great

% Daily Values based on a 2,000 calorie diet

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.

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