Salsa Roja

Name: Salsa Roja
Yield: makes about 2 cups
Ingredients: 6 ounces (about 7) dried guajillo chiles; 1 1/2 ounces (about 5) dried chiles, such as de Arbol; 1 garlic clove; 1 (11-ounce) can tomatillos; 1/4 medium yellow onion, finely diced; 1 bunch fresh cilantro, thick stems cut off, leaves chopped; 2 1/2 teaspoons kosher salt

December 9, 2011

Recipe information

Yield
makes about 2 cups

Ingredients

6 ounces (about 7) dried guajillo chiles

1 1/2 ounces (about 5) dried chiles, such as de Arbol

1 garlic clove

1 (11-ounce) can tomatillos

1/4 medium yellow onion, finely diced

1 bunch fresh cilantro, thick stems cut off, leaves chopped

2 1/2 teaspoons kosher salt

Preparation

Stem and seed the chiles, and soak them in a bowl of hot water for 30 minutes. Drain, reserving 3/4 cup of the liquid. Put the chiles, reserved soaking liquid, garlic, and tomatillos in a blender and process until smooth. Pour into a serving bowl and stir in the onion, cilantro, and salt.

Cooking in the Moment

TagsSalsa Condiment Dip Guajillo Chile Chile Vegetable Chile de Árbol Tomatillo Cilantro Herbs & Spices Starter Dinner Gluten Free Dairy Free Nut Free Vegetarian Vegan Easy Quick No-Cook Blender Cookbooks

Recipe notes

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