Anti Inflammatory Classic Salsa Roja
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Learn more →Ingredients
8 servings
- 1 lb roma tomatoes (about 5 medium), halved
- 3 dried guajillo chiles, stems and seeds removed
- 1 dried ancho chile, stem and seeds removed
- 4 garlic cloves, unpeeled
- ½ medium white onion, cut into 2 wedges
- 1 cup water
- 1 tbsp neutral oil (such as vegetable or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 tsp kosher salt, plus more to taste
- ½ tsp dried oregano (preferably mexican oregano)
Instructions
- 1
Heat a large dry skillet or comal over medium-high heat until very hot, about 2 minutes. Place the tomato halves cut-side down, the onion wedges, and the unpeeled garlic cloves in the skillet. Cook undisturbed until the tomatoes are deeply charred on the cut side, about 5–6 minutes. Flip the tomatoes and continue cooking until the skins blister and the flesh softens, another 3–4 minutes. Turn the onion and garlic occasionally until charred in spots and softened, about 8 minutes total. Transfer everything to a plate and peel the garlic once cool enough to handle.
- 2
In the same dry skillet over medium heat, toast the guajillo and ancho chiles one at a time, pressing each flat with a spatula for 10–15 seconds per side until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer the toasted chiles to a small saucepan, cover with 1 cup water, and bring to a simmer over medium heat. Simmer for 8 minutes until the chiles are fully softened and pliable, then remove from heat.
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