Salsa Roja

Salsa Roja
Salsa Roja
A little bit of smoke and not too much spice will make this your new go-to salsa recipe.Farideh Sadeghin

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.

Salsa Roja
A little bit of smoke and not too much spice will make this your new go-to salsa recipe.
Yield: makes About 1 1/2 Cups

Ingredients

  • 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

Instructions

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