Salsa Roja
A standard and very useful salsa, great with anything grilled. I don’t make it fiery hot—it’s based on mild chiles—but you can add more of the hot ones if you like, and it’s easy enough.
Recipe information
Yield
makes 2 cups
Ingredients
Preparation
Step 1
Roast the chiles over a grill or in a dry skillet, turning frequently, until they are lightly charred, about 10 minutes (dried will be faster than fresh). Remove the stems and seeds (and, from the fresh, as much of the skin as you easily can) and mince.
Step 2
Put the olive oil in a saucepan or skillet over medium-high heat. Add the chiles, onions, celery, carrots, and garlic and cook, stirring occasionally, until the onions soften, about 5 minutes. Add the tomatoes, some salt, plenty of pepper, and, if you’re using it, the hot chile; adjust the heat so the mixture simmers steadily but not violently; cook, stirring occasionally, for about 20 minutes, until the mixture is saucy.
Step 3
You may serve the salsa as is or cool and puree or strain it, then cook it again until it is somewhat reduced and thick. In any case, taste and adjust the seasonings. Serve hot or at room temperature.
