Salsa Roja De Sinaloa
LET’S START THINGS OFF WITH SOME SALSA
Salsa…. You can turn a Walmart steak into a meal of art with a kick-ass salsa. A good homemade salsa is a game changer. Hell, I’ve had friends from Montana reach out to me asking for Salsa recipes due to lack of quality Mexican food there. Born & raised in Southern California, and blessed with Grandparents from Central America, I have experienced some taste bud kicking salsa.
As a young boy, my Abuelito gave my father Guatemalan Chili seeds to plant in our backyard. These little chilies packed a punch. Rule of thumb, smaller the chili, harder the punch. Well my next door neighbor used to offer me $1 for every chili I could put down, I would scarf down a handful of these chilies at the promise of cash. With my eyes watering, face red as a tomato, and stomach wrenching, I would ask my neighbor for my cash, low & behold he would say, “Sorry I forgot my wallet today…” 20 years later, I am obsessed with chilies.
This Salsa Roja is fantastic for Chilaquiles, dips for chips, or salsa to place on meat or chicken.
THIS RECIPE COMES FROM;
MEXICAN COOKBOOK, THE ULTIMATE COOKBOOK
Ingredients:
4 Large Tomatoes
2 Garlic Cloves
1/2 White Onion, thinly sliced
3 Guajillo Chile Peppers, Stemmed & Seeded
3 Chiles De Arbol, Stemmed & Seeded
Grab a large sauce pot and bring water to a boil. Then, add your garlic, half an onion, and tomatoes. Cook around 7 minutes
Put the Guajillo & Chiles De Arbol into a bowl of hot water. (Do not steam these in the sauce pot because you will pepper your air… Learned this the hard way)
Pour the chilies & Vegetables into a strainer. Then, place your ingredients into a blender & puree until it is smooth.
Pour into a jar or bowl and let it cool for a few minutes in the fridge
