Salsa Roja

By lorik

Ingredients

• 4 beefsteak tomatoes, halved
• 1 small Spanish onion, halved
• 4 tomatillos, husked and rinsed
• 1 jalapeno pepper, stemmed
• 1 dried chile de arbol, stemmed
• 1 canned chipotle chile in adobo sauce
• 1 clove garlic, crushed
• 2 tablespoons chopped fresh cilantro
• Kosher salt

Preparation

Step 1

Directions

Preheat the broiler. Lay the tomato and onion halves cut-side down on a foil-lined baking sheet; surround with the tomatillos and jalapeno. Broil until charred, about 5 minutes. Let cool slightly.

Meanwhile, cook the chile de arbol in a small dry skillet over medium-high heat, turning, until toasted, 30 seconds to 1 minute.

Combine the tomatoes, onion, tomatillos, jalapeno, chile de arbol, chipotle and garlic in a blender and puree until mostly smooth. Add the cilantro and puree until incorporated; season with salt. Chill at least 30 minutes before serving.

"This robust, spicy salsa is best made the day before so the rich flavors come together."