Salsa Roja
8 servings10 min prep15 min cookEasy
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The Tale of Salsa Roja
Story updated
Salsa roja descends from pre-Columbian Mexican techniques of grinding chiles and tomatoes on a molcajete, traditions documented among the Aztec and other Mesoamerican cultures. Countless regional variations exist across Mexico today, with each household favoring its own chile blend.
Ingredients
Scale:· 8 servings
- 6 roma tomatoes
- 2 dried guajillo chiles, stemmed and seeded
- 1/2 onion
- 2 cloves garlic
- 1/4 cup cilantro
- Salt, to taste
Instructions
- 1Char tomatoes, chiles, onion, and garlic under a broiler or in a dry skillet until blistered.
- 2Soak the chiles in hot water 10 minutes if not softened by charring.
- 3Blend all charred vegetables with cilantro until smooth.
- 4Season with salt.
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