Salsa roja

Salsa roja

By
From
Breddos Tacos
Makes
200ml
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
15 arbol chillies
2 guajillo or ancho chillies
3 garlic cloves, unpeeled
3 tomatoes
1 tablespoon red wine vinegar
pinch sea salt
lard, (optional)

Method

  1. Toast the chillies, garlic and tomatoes in a dry pan until fragrant – for the chillies, this should take 30–45 seconds, after which they need to be deseeded and submerged in hot water. The garlic and tomatoes can be left in the pan until their skins blister and turn black, about 4–5 minutes.
  2. Put the chillies into a blender with a few tablespoons of their soaking water and pulse. Peel the garlic cloves and add to the blender along with the vinegar, tomatoes and salt. Pulse until you have a smooth sauce.
  3. You can decant and store it at this point, or take the recipe one stage further by heating some lard in a stockpot until smoking hot and adding the salsa to the pot – it will splutter and spit, so be careful, but by doing this you’re essentially cooking out the raw ingredients, which will give your salsa a rounder and deeper flavour.
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