Thread: Salsa Roja
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Rich McCormack
 
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Default Salsa Roja


Salsa Roja

1 - 6 ounce can tomato paste
2 - dried ancho chiles
3 - dried New Mexico chiles
1 - dried chipotle chile
1/2 - onion, chopped
2 - cloves garlic
1 tablespoon - coarse salt
1/2 teaspoon - ground cumin
1 teaspoon - crushed Mexican oregano
1 tablespoon - peanut oil

On a hot comal, lightly toast the chiles until slightly softened,
don't toast until crisp. Tear the ancho and New Mexico chiles into
large pieces, shaking out and discarding the seeds. Place ALL of
the chiles in a container, cover with water, and soak for about
30 minutes. Drain the chiles, reserving the soaking liquid. Dice
the garlic cloves, sprinkle with the coarse salt, and crush with
the tines of a dinner fork until well mashed. Sauté the garlic and
onions in peanut oil. Stir in about 1/4 cup of the chile-soaking
water and then pour into a blender. Add the chiles to the blender,
thoroughly puree, adding a bit more of the soaking water if necessary.
Pour into a sauce pan. Add tomato paste, spices, and rest of the
soaking water. Bring to a boil, lower heat and simmer until the
sauce is thickened as desired.