Salsa Roja Recipe: Easy Red Salsa with Dried Chiles

• active time: 15 minutes
• total time: 25 minutes

Ingredients

4 ripe Roma tomatoes (halved)

2 dried guajillo chiles (stemmed and seeded)

2 dried arbol chiles (for heat, adjust as needed, stemmed and seeded)

2 cloves garlic (peeled)

¼ small white onion (roughly chopped)

½ tsp salt (or to taste)

½ tsp ground cumin

½ cup water (adjust for desired consistency)

1 tbsp vegetable oil

Directions

Heat a dry skillet over medium heat. Add the tomatoes cut-side down and roast until charred, about 5 minutes. Flip and cook for another 3–4 minutes, then set aside.

In the same skillet, toast the dried chiles for about 30 seconds per side until fragrant, then place them in a bowl and cover with hot water. Let soak for 5 minutes.

In a blender, combine the roasted tomatoes, rehydrated chiles, garlic, onion, salt, cumin, and ½ cup of water. Blend until smooth.

Heat the vegetable oil in the skillet over medium heat, then pour in the salsa. Simmer for 5 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning as needed. Let cool slightly before serving.

Store in an airtight container in the refrigerator for up to a week.