Oral Allergy Syndrome Friendly Salsa Roja
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Learn more āIngredients
8 servings
- 1 Ā½ lb roma tomatoes (about 6 medium), halved lengthwise
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.
- 1 medium white onion, cut into 4 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 tbsp vegetable oil
- Ā½ cup water
- 1 tsp kosher salt, plus more to taste
- Ā½ tsp dried oregano
- 1 chipotle chile in adobo sauce (optional)
Can be omittedchipotle chile in adobo sauce
Instructions
- 1
Position an oven rack 4ā5 inches from the broiler element and preheat the broiler to high. Arrange the tomato halves cut-side up, onion wedges, and unpeeled garlic cloves on a rimmed baking sheet. Broil for 10ā12 minutes, until the tomatoes are deeply charred in spots and softened, the onion edges are browned, and the garlic skins are darkened.
- 2
While the vegetables broil, heat a dry medium saucepan over medium heat. Add the guajillo and ancho chiles and press them flat against the pan for 15ā20 seconds per side, until fragrant and slightly darkened ā watch closely, as they can scorch quickly. Transfer the toasted chiles to the saucepan, cover with the 1/2 cup water, and bring to a simmer over medium heat. Simmer for 5 minutes, until the chiles are softened and pliable, then remove from heat.
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