Salsa Roja
Description
Directions
- Place the guajillo chilis in a Cambro and add boiling water to cover. Cover with the lid for 10min.
- Place the tomatoes in the oven and cook until blistered and a little black. Peel and cut the onions in 1/4 and cook them along with the tomatoes and the garlic. (add a little bit of olive oil)
- Blend the hydrated guajillo chiles in the blender with a little bit of water, until it becomes a paste. Use the whole chiles, except the stem.
- Blend the tomato, onions, cilantro and garlic in the vitamix blender. Add salt and pepper and guajillo chilli paste until is spicy enough. Do not add all the chilli paste at the same time.
- Season with lime juice if needed.
Ingredients
- 8 ea Tomato (red)
- 2 ea White onion
- 6 ea Garlic clove
- 1/2 bunch Cilantro
- 1 ea 1-3 Guajillo chilles (re hydrated and stems off)
- Enough Kosher Salt
- Enough Black Pepper
Note
*All chiles having different capsicum content (what makes them spicy), this will make the salsa flavor inconsistent, hence the reason why the chili paste is added slowly until desired flavor.