Salsa Roja Recipe© Copyright 2017. All rights reserved and enforced
A classic, fresh Mexican chile sauce.
Estimated Prep Time: 15 minutes
Estimated Cooking Time: 10 minutes
Once cool, remove stems and seeds from chiles. Chop coarsely, place in bowl just big enough to hold them and pour boiling water over them, let soak for at 30 minutes (more is fine.)
By now, the garlic should be cool enough to peel. Peel it, and toss into a blender, along with the chiles and a few tablespoons of water. Whiz until blended and relatively smooth, adjust taste with salt.
Recipe notesInstead of Ancho chiles, you could use Anaheim, New Mexico or Pasilla.
Instead of Serrano, you could use another medium-hot chile.
When blended, the sauce should be a little bit course. It is meant to be a sauce, though, and not a paste, so if you need to add more water in blender, do so.
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