SALSA ROJA: RED CHILE-TOMATILLO SALSA
Provided by Food Network
Categories condiment
Time 20m
Yield about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Toasting and roasting. Preheat a broiler.
- In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes.
- In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin.
- Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor.
- Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.
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Azalia Lubaale
[email protected]This salsa is a great way to use up leftover tomatillos. It's also a healthy and delicious snack.
Suresh Rai
[email protected]I'm not sure what I did wrong, but my salsa turned out watery. I think I might have added too much water.
Dinesh Dong
[email protected]This salsa is the perfect balance of spicy and tangy. I love using it on tacos and burritos.
Naeem Iqbal
[email protected]I followed the recipe exactly and the salsa turned out bland. I think I'll try adding some more spices next time.
Kim Fraley
[email protected]This salsa is so easy to make and it tastes amazing! I love the smoky flavor from the roasted chiles.
Rajo bhatti Fhvv
[email protected]I've made this salsa several times now and it always turns out great. It's the perfect addition to any Mexican dish.
Gedion Owuor
[email protected]This salsa is a bit too spicy for me, but I still enjoyed it. I think next time I'll try using fewer chiles.
Get it straight remodeling llc
[email protected]I love the smoky flavor of this salsa. It's the perfect addition to any Mexican dish.
vibeswliyah
[email protected]This salsa is a great way to use up leftover tomatillos. It's also a healthy and delicious snack.
Chris Ken
[email protected]I'm not sure what I did wrong, but my salsa turned out watery. I think I might have added too much water.
Manik King
[email protected]This salsa is the perfect balance of spicy and tangy. I love using it on tacos and burritos.
Luis Magallanes SR
[email protected]I followed the recipe exactly and the salsa turned out bland. I think I'll try adding some more spices next time.
Arrey Trahvis
[email protected]This salsa is so easy to make and it tastes amazing! I love the smoky flavor from the roasted chiles.
Malcome George
[email protected]I've made this salsa several times now and it always turns out great. It's the perfect addition to any Mexican dish.
Alex The Hurt
[email protected]The salsa roja was a bit too spicy for me, but I still enjoyed it. I think next time I'll try using fewer chiles.
Salman Gujjar
[email protected]I'm not a huge fan of spicy food, but this salsa was surprisingly mild. The tomatillos and roasted chiles gave it a great flavor without being too overpowering.
Tyra Dillon
[email protected]This recipe is easy to follow and the salsa comes out delicious. I especially like that you can adjust the heat level by adding more or less chiles.
Arronno Das
[email protected]I made this salsa for a party and it was a huge hit! Everyone loved the spicy, tangy flavor.
Ashu Gurung
[email protected]This salsa roja recipe is a keeper! The combination of roasted tomatillos and chiles gives it a smoky, complex flavor that is perfect for tacos, burritos, or just eating with chips.