Salsas Roja Y Verde

Ingredients

Red

1tablespoon extra-virgin olive oil

2 canned chipotle peppers in adobo sauce

¼ cup chopped fresh cilantro

3 Roma tomatoes, quartered

½/ teaspoon grated lime zest

1 tomatillo, quartered

2 large garlic cloves, peeled

1½ teaspoons fresh lime juice, plus more as needed

½ small onion

¼ teaspoon granulated sugar

1 small dried guajillo chile, stemmed

½ teaspoon kosher salt, plus more as needed

12 to 13 dried chiles de árbol, stemmed

½ teaspoon freshly ground black pepper plus more

½ cup water

Salsa Verde

1 tablespoon extra-virgin olive oil

5 tomatillos, quartered

2 large garlic cloves, peeled

½ small onion

1 medium jalapeño, halved and seeded

2 serrano chiles

¼ cup chopped fresh cilantro

2 dried chiles de árbol

I tablespoon fresh lime juice, plus more as needed

½ teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper, plus more as needed

Directions

Heat a medium nonstick skillet over medium heat. Add the olive oil, tomatoes, and tomatillo, searing the vegetables for 2 to 3 minutes on each side. Add the garlic and onion, peeling apart the onions layers. Cook until the vegetables begin to brown, I to 2 minutes. Add the dried chiles and cook until just fragrant, 25 to 30 seconds. Add the water, reduce the heat to medium-low, and cook until the chiles are lightly softened and the water has evaporated, 2 to 4 minutes.

Transfer the vegetables to a food processor. Add the chipotles, cilantro, lime zest, lime juice, sugar, salt, and black pepper and process until the sauce is smooth. Add additional lime juice, salt, and pepper to taste. Transfer to a medium jar and store in the

fridge for 5 to 7 days.

Heat a medium nonstick skillet over medium

heat. Add the olive oil and tomatilios, roasting the tomatillos for 2 to 3 minutes on each side. Transfer the tomatillos to a food processor.

To the same skillet, add the garlic, onion (peeling apart the onion), jalapeño, and serranos. Sear until the vegetables begin to brown, 2 to 3 minutes per side.

Transfer the vegetables to the food processor. Add the cilantro, chiles deárbol, and lime juice and process until well combined. Add the salt and black pepper. Add more salt, pepper, and lime juice to taste. Transfer to a jar and keep in the fridge for 5 to 7 days.