Chef Heidi Allison
Salsa Roja
Category
Sauces & Seasonings
Servings
About 5 cups
Prep Time
15 minutes
Cook Time
15-20 minutes
Author:
Chef Heidi Allison
From the Author, Heidi Allison:
The secret ingredient in this salsa is the cloves, which impart a haunting note. This salsa needs to be chilled overnight to fully develop its complex flavor. An exquisite salsa for soft chicken or beef tacos—one of my favorites!
Ingredients
-
2 Guajillo Chiles, stems and seeds removed
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1 pound tomatillos, husks removed and rinsed (about 20 tomatillos)
-
15 De Arbol Chiles, toasted
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1 large clove organic garlic
-
3 black peppercorns
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1/2 teaspoon ground cumin
-
2 whole cloves
-
1/2 teaspoon kosher salt
Directions
In a 2-quart pot, put the Guajillo chiles and tomatillos. Add enough water to just cover (about 3 cups). Cook until the tomatillos are soft. Remove from heat and cool.
Put the chiles and tomatillos into a blender and blend until smooth. Add the remainder of the ingredients, and blend until smooth. Chill overnight to let the flavors ''marry''.
Filed in:
De Arbol Chiles,
De Arbol Peppers,
Guajillo Chiles,
Guajillo Pepper,
Organic Garlic,
Red Salsa,
Salsa Roja,
Sauces & Seasonings,
Tomatillo
