Savory, medium heat, with MAJOR flavor. Video instruction below.
HAPPY CINCO DE MAYO!
There are over 36 ways to make salsa (quick math) and they're all good. We've been working on this version for months in an attempt to find a salsa that's equally good for dipping as it is for a taco. Not too spicy but enough heat to open your tasted buds and allow you to experience the full flavor of your meal.
SALSA ROJA INSTRUCTIONS
Prep 15 min
Total 25 minutes
8 Guajillo chiles seeded
15 Japones chiles seeded
2 Roma tomato (keep 1 tomato raw)
9-12 garlic cloves (keep 1/4 raw)
1 White onion quartered
3 Tablespoons Olive oil
2 Teaspoons Salt
1 Tablespoon fresh Oregano
2 Tablespoon White Vinegar
1 Cup water
1 Head Cilantro
Remove seeds and stems from the Guajillo and Japone chiles.
Cut the top off and halve the tomatoes, jalapeños and onion. Set 1 tomato aside as a raw ingredient. Remove the butt of the onion and quarter.
Peel 1 head of garlic, setting aside 4 cloves garlic with the raw tomato (do not cook these, you will blend this later on with the other cooked ingredients).
Heat a sauce pan over medium high heat, add 3 tablespoons of olive oil and begin to fry the onion, jalapeños and garlic. Once fragrant, add salt, 1 tomato, chiles, and oregano. Once the Oregano is fragrant, deglaze the pan with 1 cup of water. Bring to a boil and reduce to a simmer until the peppers are soft. About 6 minutes.
Add 2 tablespoons vinegar. Remove from heat.
Add raw ingredients to a blender (Cilantro, 4 garlic cloves, 1 tomato) and pour over the cooked ingredients including the liquid. NOTE: taste the liquid, if it's too bitter, use tongs to transfer the cooked ingredients to the blender then add 1/2 cup of water to help the blender). Blend on high until smooth about 2 minutes.
Taste and adjust as necessary. Feel free to add lime, more salt, or sugar if needed.
This is great on pork tacos, breakfast burritos and even as an appetizer for a party. Enjoy!
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