I have always loved hot and spicy salsas and sauces! When I need a change of pace from the traditional tomato salsa, this is what I like to have on hand in the fridge. Not only is this salsa roja great for dipping, but it can be smeared on a sandwich, too... just add avocado and some fresh cilantro sprigs on top of the meat and you will be instantly transported south of the border. Fold into scrambled eggs, serve in ramekins alongside meats, or use this hot sauce anywhere you need to spice things up a bit.
- 3 dried ancho chiles
- 13 dried morita chiles
- 5 dried chiles d'arbol
- 1 small white onion, sliced
- 6 garlic cloves, peeled and crushed
- 1 1/2 T unseasoned rice vinegar
- 2 tsp salt
Heat a medium saucepan over medium. Add all chiles to the skillet and cook them for about 2 minutes, turnnig often. They will become fragrant and glossy. Remove from the heat as soon as they begin to toast so that they don't burn.
Add enough water to the saucepan to cover the chiles. Increase the heat to medium-high and bring to a simmer. Add onion and garlic and reduce heat to low and simmer for 10 to 15 minutes, or until the onion is soft and the chiles are tender. Remove from heat and let cool for about 15 minutes.
With a slotted spoon, transfer the solids in the skillet to a food processor. Save the cooking liquid left in the skillet.
Process the pepper mixture until well blended, about 10 seconds. Slowly add some of the cooking liquid back in and pulse until a coarse paste forms. Add salt and pepper and process for another 15 seconds, or until the mixture becomes smooth (except for the seeds). Allow to cool completely before serving.
and Macros per Serving: