Salsa Roja

Name: Salsa Roja
Cook time: 45 min
Total time: 45 min
Ingredients: 2 large guajillos or other medium-hot dried chiles, toasted, soaked, and cleaned (see below), soaking water reserved; 1/4 cup good-quality vegetable oil; 2 large onions, chopped; 1 tablespoon chopped garlic; 2 pounds tomatoes, peeled, seeded, cored, and chopped, with their liquid (about 3 cups; canned are fine); 1 tablespoon sugar; Salt and pepper; 1/4 cup chopped fresh cilantro; 3 tablespoons fresh lime juice

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Makes About 2 cups 1x

Time 45 minutes

Units Scale

Ingredients

2 large guajillos or other medium-hot dried chiles, toasted, soaked, and cleaned (see below), soaking water reserved
1/4 cup good-quality vegetable oil
2 large onions, chopped
1 tablespoon chopped garlic
2 pounds tomatoes, peeled, seeded, cored, and chopped, with their liquid (about 3 cups; canned are fine)
1 tablespoon sugar
Salt and pepper
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice

Instructions

Chop the chiles. Put the oil in a medium saucepan or deep skillet over medium-high heat. When it’s hot, add the chiles, onions, and garlic and cook, stirring occasionally, until the onions soften, about 5 minutes. Add the tomatoes, sugar, some salt, and plenty of pepper.
Adjust the heat so the mixture bubbles gently and cook, stirring occasionally, until the mixture has thickened and come together, about 20 minutes. If the salsa gets too thick, thin it with some of the reserved chile-soaking water or plain water.
Stir in the cilantro and lime juice. Taste and adjust the seasoning if necessary. Serve hot or at room temperature or refrigerate for up to 2 days.

Toasting Dried Chiles
Toasting dried chiles in a dry skillet over medium heat before using them is the best way to bring out their smoky flavor. It takes only a couple of minutes on each side. I usually bother with it only when the chile will be featured prominently.

Soaking Dried Chiles
Especially for use in soups and stews, dried chiles are often soaked. Cover the chiles with boiling water and soak until they’re soft and pliable, which may take as little as 15 minutes or as much as 30, depending on the age of the chiles. Then remove the seeds and veins. The flesh of some of the larger chiles will separate from the tough skins, so remove the skins too. Strain and save the soaking water (which can be very potent) if you want. Chop and use the chiles or purée them, and proceed with the recipe.

— Recipe from How to Cook Everything: Completely Revised 20th Anniversary Edition

Recipe variations

Red Enchilada Sauce
Essential on enchiladas: Use an immersion blender to purée the sauce in the pan. Or cool the mixture slightly, pour it into a blender or food processor, and purée carefully, scraping down the sides as necessary.

Salsa Borracha
Translates as “drunken salsa” because it’s cooked with beer and finished with tequila: In Step 1, add a 12-ounce bottle or can of beer with the tomatoes. Once it thickens (it might take a little longer), use an immersion blender to purée the sauce in the pan. Or cool the mixture slightly, pour it into a blender or food processor, and purée carefully, scraping down the side as necessary. Finish with 2 tablespoons (about a shot) of tequila if you like.

Charred Salsa Roja
If you have the grill going already, why not? Cut the tomatoes and onions into thick slices and grill on both sides until charred, about 10 minutes total. Proceed with the recipe. Add 2 tablespoons or so chopped fresh mint, if you like, in Step 3 along with the cilantro.

Smoky and Hot Salsa Roja
Toast, soak, and clean a dried chipotle chile along with the others. Or add a canned chipotle chile, chopped, with adobo to taste along with the tomatoes.

Salsa Sofrito
Substitute roasted red or yellow bell peppers for the guajillos; replace the cilantro with a tablespoon or so chopped fresh oregano; and use red wine vinegar instead of the lime juice.