Cookbook Zero / Recipe /
Salsa Roja
Charred tomato and ancho chili sauce, fried down until deep and smoky.
At a Glance
Time
~40Min
Yield
oz
Ingredients
| Ingredient | Amount | |
|---|---|---|
| Roma tomatohalved | 4 medium | |
| Dried ancho chili | 2 chilies | |
| Garlic | 3 cloves | |
| Onionhalved | ¼ lb(≈ 1 small) | |
| Cumin | ½ tsp | |
| Avocado oil | 1 tbsp | |
| Salt[Diamond Crystal kosher salt assumed throughout.] | to taste |
Directions
prep
Stem and seed Dried ancho chili. Toast in a dry skillet for 30 seconds per side until fragrant, then soak in just-boiled water for 10 minutes.
15mcook
Broil or dry-roast halved Roma tomato, halved halved Onion, and unpeeled Garlic until charred in spots, turning once.
12mPeel the garlic and blend with the charred tomatoes, onion, drained ancho, and Cumin until smooth but slightly textured.
3mfinish
Heat Avocado oil in a saucepan over high heat and pour in the blended salsa carefully — it will spatter. Stir constantly for 2 minutes, then reduce heat and simmer until darkened and slightly thickened. Season with Salt.
10m