Salsa Roja

Name: Salsa Roja
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 15
Cuisine: Mexican
Ingredients: 12 dried guajillo or ancho chile peppers; 3 Tbsps fresh lime juice or apple cider vinegar; 4 larges unpeeled garlic cloves; 1 teaspoons ground cumin; 2 Tbsps olive oil; 1 onion, quartered; 8 Roma tomatoes, halved; 2 teaspoons salt

The recipe Sals

Instructions

Preheat broiler with oven rack 5 inches from heat. Line a baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Place garlic, tomatoes, and onion, cut sides down, on prepared baking sheet. Broil 5 minutes or until skins are blackened. Set aside.

Ingredients you will need

Tomato

Garlic

Onion

Equipment you will use

Baking Sheet

Wipe chiles clean with a damp cloth.

Ingredients you will need

Chili Pepper

Remove and discard seeds and stems. Peel garlic.

Ingredients you will need

Garlic

Seeds

Heat oil in a skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add chiles and cook, turning often, 2 minutes or until dark and toasted. (Do not burn.)

Ingredients you will need

Chili Pepper

Transfer chiles to a bowl; cover with 1 cup boiling water.

Ingredients you will need

Chili Pepper

Water

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Bowl

Let stand 20 minutes or until softened.

Transfer chiles to a food processor with a slotted spoon, reserving soaking liquid.

Ingredients you will need

Chili Pepper

Equipment you will use

Food Processor

Slotted Spoon

Add reserved garlic, tomatoes, and onion. Pulse until finely chopped.

Ingredients you will need

Tomato

Garlic

Onion

Add salt, cumin, and lime juice; pulse until well blended.

Ingredients you will need

Lime Juice

Cumin

Salt

Add reserved soaking liquid if necessary to achieve desired consistency. Cover and chill.

Equipment

Ingredients

Servings:

dried guajillo or ancho chile peppers 3Tbsps

fresh lime juice or apple cider vinegar 4larges

unpeeled garlic cloves 1teaspoons

ground cumin 2Tbsps

olive oil 1

onion, quartered 8

Roma tomatoes, halved 2teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing 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. One wine you could try is Sandhi Sanford and Benedict Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 65 dollars.