Salsa Roja

Post date: Feb 22, 2010 3:36:29 AM

6    Various whole dried chiles (Ancho, Pasilla, New Mexico Red, de Arbol, etc.)

3    Fresh serrano or jalapeño chiles

12    Roma tomatoes or equivalent

1    Large onion

1    Tbsp balsamic vinegar

1    Bunch cilantro

    Salt to taste (about one tsp)

Reconstitute the dried chiles by removing the stems and seeds and heating gently in a dry skillet over low heat for three to four minutes (be careful not to scorch them!).  Remove the skillet from the stove and add enough water to cover the chiles.  Let stand for 20 minutes, then remove and drain the chiles.  Chop coarsely and place in a food processor.

While the chiles are soaking, halve six of the Roma tomatoes and place them face down on a roasting tray (covering the tray with aluminum foil makes cleaning up easier).  Broil the tomatoes until blackened, and then remove and place in the food processor.  Blend the roasted tomatoes and chiles until the chiles are well distributed in the mixture.

Coarsely chop the remainder of the tomatoes, add to the puree in the food processor, and blend to a slightly lumpy consistency.  Remove to a large bowl.  Add the balsamic vinegar and salt to taste.  Chop the fresh chiles, onion and cilantro and add to the salsa.  Serve cool.

For a more smokier salsa, replace the fresh serrano or jalapeños with either fresh poblanos that have been blackened in the broiler,  some chipotle chiles en adobo.  Add some crushed pequin or tepin chiles to the salsa as well.

Be sure to use gloves when handling the hot chiles!  ¡Salud!