Salsa Roja

  • Serves

    makes About 1 1/2 Cups


A little bit of smoke and not too much spice will make this your new go-to salsa recipe. At The Commodore in Brooklyn, Steve Tanner uses this as one of the many garnishes on his famous Cadillac Nachos.


  • 2 cloves garlic
  • 2 tomatoes
  • 1 jalapeño
  • 14 white onion
  • 2 dried chipotle peppers
  • 2 dried guajillo peppers
  • 1 cup cilantro
  • kosher salt, to taste


Step 1

Heat oven broiler. Place garlic, tomatoes, jalapeño, and onion on a baking sheet. Broil, rotating pan as needed, until vegetables are slightly blackened, about 15 minutes; cool.

Step 2

Toast the chiles in a pan over low heat until fragrant and plump, 4-5 minutes. Break off the top of the chipotle peppers and remove their seeds. Cover chiles with boiling water and soak until soft, 10 minutes; strain and cool.

Step 3

Place vegetables, peppers, cilantro, and salt in a blender and purée until smooth.

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