This red sauce works well with lots of Mexican dishes. It’s rich, smooth and mild. It should provide a nice counterbalance to the chunky,spicy green sauce.
Since the grill is still hot, I am going to put a char on the tomatoes. This can be done in the oven at 400° but, like I said, my grill is ready and waiting and, since it’s summertime, I don’t want to heat the house up if I can avoid it.
This recipe calls for chiles en adobo, which are smoked, dried jalapeños (chipotles) that are packed in a sort of barbecue sauce, called adobo. I prefer to buy chiles in adobo in little 8 oz cans. One can carry me through several recipes and they last a long time, in the refrigerator.
6 dried guajillo chiles
6 small to medium tomatoes
1 Tbs olive oil
½ onion, diced
3 garlic cloves, smashed
1 cup water
1 chipotle jalapeño in adobo sauce
1 tsp adobo sauce
½ teaspoon Mexican oregano
1 teaspoon salt
A pinch of freshly cracked black pepper
Cut the ends off of the chiles and slice them lengthwise. Remove and discard the seeds and fibers. Chop the chiles a little and set them aside.
Roast the tomatoes on a hot grill. When the tomatoes start to char, remove them.
In a large skillet, sauté the onions and garlic in olive oil on very low heat. Once the onions have softened, add the water, chipotle jalapeño, adobo sauce, guajillo chiles, oregano, salt and black pepper. Cover and simmer for a few minutes. Chop the tomatoes roughly and add to the pan. Simmer for 10 minutes and then turn the heat off. Leave the sauce alone for 10 more minutes, which should be long enough for the chiles to soften.
Pour the contents into a blender and puree. Strain the solids and discard. You may need to scrape the strainer with a flexible spatula. Pour the sauce into a jar and allow it to cool. Refrigerate until needed.
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