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softened chile pods
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Salsa Roja #1

I like to refer to this salsa roja as my one pot recipe! All the ingredients are layered together and then blended to yield a smooth and tasty salsa!

Ingredients

  • 10 Large chile California or New Mexico pods stems and seeds removed
  • 2 large chile ancho pods stems and seeds removed
  • 5-8 chile de arbol pods only remove the stems, if any
  • 6 tbsps avocado oil
  • 1/2 medium white onion roughly sliced
  • 4 large cloves of garlic smashed
  • 1 1/4 tsps cumin seeds
  • 1 1/4 tsps oregano
  • 1 1/4 tsps peppercorns
  • 4 c water
  • Salt, to taste

Instructions

  • If the chile pepper pods look dusty, rinsed them lightly and dry them off.
  • When ready, preheat 3 tbsps. of oil in a deep skillet to medium heat. After 1-2 minutes, add the onion and garlic. Saute for 3-4 minutes. Add the cumin, oregano and peppercorns. Saute for 1 more minute. Add all the chile pods. Saute, moving vigorously for the next 2 minutes. Pour in the water. Let it just come up a simmer, then cover the skillet and remove it from the heat. Let it sit for 10-15 minutes.
  • When ready, transfer all of the ingredients from the skillet to the blender jar. Season with salt, to taste. Cover tightly and blend on high until smooth. I have a power blender(vitamix), so there is no need to strain the sauce. If you don't, blend for an extra 2 minutes or strain through a fine wire mesh strainer. Set the sauce aside.
  • In that same skillet, add the remaining oil and preheat to medium for 2 minutes. When ready, pour in the sauce from the blender jar. Stir well to combine. Bring the sauce up to a simmer. Taste it for salt and adjust to your liking. Reduce heat slightly and continue cooking for 10 minutes. Cool completely before storing in glass jars refrigerated for up to 2 weeks.

Notes

There may be some variations as far as the cooking of the ingredients, some sauteed in oil, some just softened in water or broth. As I have stated before, these salsa roja recipes can be used for enchiladas, chilaquiles, pozole, menudo, tamales and as a soup base for caldos(soups) of all kinds. There really is no ONE recipe, that is the beauty of cooking.