Salsa de Chile Rojo is a traditional Mexican salsa made with roasted red chiles, tomatoes, onions, and garlic. It is typically served as a condiment with tacos, enchiladas, or other Mexican dishes.
For touch of fire, add 6 crumbled chile pequin.
Soak anchos in warm waterto barely cover for 30 mins.
Drain and puree with tomatoes, onion andgarlic in food processor or blender.
Heat oil in skillet and cook 5 mins.
stirring constantly.
Add cilantro, seasoning and sugar and cool.
Stir inolive oil and vinegar.
Makes 2 cups.
Ingredients
Directions
For touch of fire, add 6 crumbled chile pequin.
Soak anchos in warm waterto barely cover for 30 mins.
Drain and puree with tomatoes, onion andgarlic in food processor or blender.
Heat oil in skillet and cook 5 mins.
stirring constantly.
Add cilantro, seasoning and sugar and cool.
Stir inolive oil and vinegar.
Makes 2 cups.
