Oral Allergy Syndrome Friendly Classic Salsa Roja
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Learn more →Ingredients
8 servings
- 1 lb roma tomatoes (about 5 medium), halved
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked Roma tomatoes in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid Roma tomatoes, tap it and change its rating to Red.
- 3 dried guajillo chiles, stems and seeds removed
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked guajillo chiles in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid guajillo chiles, tap it and change its rating to Red.
- 1 dried ancho chile, stem and seeds removed
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the dried ancho chiles in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid dried ancho chiles, tap it and change its rating to Red.
- 4 garlic cloves, unpeeled
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- ½ medium white onion, cut into 2 wedges
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked white onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid white onion, tap it and change its rating to Red.
- 1 cup water
- 1 tbsp neutral oil (such as vegetable or canola oil)
- 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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