Salsa Roja
It’s hard to wait when you want to dig into a bowl of homemade salsa, but this robust, spicy salsa is best made the day before. That gives all the flavors time to come together. Dovetailing Tip: Use the salsa you made on day 3 for tonights meal.
Prep time:
Cook time:
Yield: about 4 cups
Serving size: 4
Calories per serving: 43
Ingredients:
Cook time:
Yield: about 4 cups
Serving size: 4
Calories per serving: 43
4 beefsteak tomatoes, halved
1 small spanish onion, halved
4 tomatillos, husked and rinsed
1 jalapeno pepper, stemmed
1 dried chile de arbol, stemmed
1 canned chipotle chile in adobo sauce
1 clove garlic, crushed
2 tablespoons chopped fresh cilantro
kosher salt
Directions:
Preheat the broiler. Lay the tomato and onion halves cut-side down on a foil-lined baking sheet; surround with the tomatillos and jalapeno. Broil until charred, about 5 minutes. Let cool slightly.
Meanwhile, cook the chile de arbol in a small dry skillet over medium-high heat, turning, until toasted, 30 seconds to 1 minute.
Combine the tomatoes, onion, tomatillos, jalapeno, chile de arbol, chipotle and garlic in a blender and puree until mostly smooth. Add the cilantro and puree until incorporated; season with salt. Chill at least 30 minutes before serving.
Source: foodnetwork.com
Meanwhile, cook the chile de arbol in a small dry skillet over medium-high heat, turning, until toasted, 30 seconds to 1 minute.
Combine the tomatoes, onion, tomatillos, jalapeno, chile de arbol, chipotle and garlic in a blender and puree until mostly smooth. Add the cilantro and puree until incorporated; season with salt. Chill at least 30 minutes before serving.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
