Salsa Roja

Name: Salsa Roja
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 3
Cuisine: Mexican
Ingredients: 1 dried Anaheim chile, stemmed and seeded; 1 dried ancho chile, stemmed and seeded; 2 sprigs cilantro; 1 Tbsp coriander seeds; 1 Tbsp cumin seeds; 2 dried chipotle chiles, stemmed and seeded; 3 garlic cloves; 1 lime, juiced; 3 servings Kosher salt and freshly ground black pepper; 3 Tbsps extra-virgin olive oil; 1 medium Spanish onion, sliced; 1 Tbsp dried oregano, preferably Mexican; 8 plum tomatoes, quartered; 1 Tbsp sugar; 237 milliliters hot water

Sals If you have coriander seeds, olive oil, chipotle chiles, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes.

Ingredients you will need

Chili Pepper

Toast

Equipment you will use

Frying Pan

Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant.

Ingredients you will need

Spices

Toast

Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.

Ingredients you will need

Chili Pepper

Water

Preheat the broiler.

Equipment you will use

Broiler

Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly.

Ingredients you will need

Whole Garlic Cloves

Tomato

Onion

Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).

Ingredients you will need

Salt And Pepper

Olive Oil

Cilantro

Add the chile mixture to a blender and puree.

Ingredients you will need

Chili Pepper

Equipment you will use

Blender

Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Lime Juice

Tomato

Onion

Salsa

Sugar

Water

Equipment you will use

Roasting Pan

Blender

Pot

Transfer to a large serving bowl and serve.

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

dried Anaheim chile, stemmed and seeded 1

dried ancho chile, stemmed and seeded 2sprigs

cilantro 1Tbsp

coriander seeds 1Tbsp

cumin seeds 2

dried chipotle chiles, stemmed and seeded 3

garlic cloves 1

lime, juiced 3servings

Kosher salt and freshly ground black pepper 3Tbsps

extra-virgin olive oil 1medium

Spanish onion, sliced 1Tbsp

dried oregano, preferably Mexican 8

plum tomatoes, quartered 1Tbsp

sugar 237milliliters

hot water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.