Mexican Red Toasted Salsa
The Mexican red toasted salsa is made with guajillo and chile de arbol peppers, tomatillos, garlic, cumin and sea salt. This salsa is hot and it is known in Mexico as salsa taquera or salsa roja. It is perfect for garnishing tacos, grilled meats, soups, and stews.
- 10 chile de arbol peppers
- 5 chile guajillo peppers
- 3 garlic cloves
- 10 tomatillos
- 2 cups of water
- 1 teaspoon of sea salt
- 1 tablespoon of cumin
Remove the the tomatillo husks and clean under running water. Remove the dried peppers stems and peel three garlic cloves.
Place the dried peppers and the garlic cloves in a comal or skillet and roast for few minutes.
Add the tomatillos, the peppers and the garlic to a pot and pour some water (aprox. 2 cups). Cook covered in the stove for 15 minutes until soft.
Place all ingredients inside the blender and season with salt and cumin. Blend until getting a sauce consistency.
Store in a canning glass container and refrigerate. Serve on a bowl for family style service.
- Roasting the peppers and the garlic it is an important step. Make sure to not over roast as dried peppers can burn easily and the result will be a bitter sauce.
- The toasted red salsa can last up to a week and a half when stored correctly in a canning jar and always keep refrigerated.
- This salsa is hot. You can manage the spiciness by adding fewer peppers and more tomatillos and vice-versa.
- Learning how to make this salsa is important to provide an authentic Mexican cuisine experience when serving Mexican dishes like tacos, sopes, quesadillas.
- This salsa can be used as a base for pork, chicken and beef stews too.
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