Salsa roja: – 3 roma tomatoes, halved – 7 chile de arbol – 1 guajillo chile – 1/2 medium white onion, cut into chunks – Big handful of cilantro leaves (~1/4 to 1/2 cup loosely packed) – 1 garlic clove – 1/4 cup of water – Salt to taste
Salsa verde: – 7-8 tomatillos, halved – 1-2 serrano peppers, halved – 1/2 medium white onion, cut into chunks – Big handful of cilantro leaves (~1/4 to 1/2 cup loosely packed) – 1 garlic clove – 1/2 cup of water – Salt to taste
Broiled the tomatoes, tomatillos, onion, serrano peppers, and garlic (unpeeled, you can peel it later) on the top rack of an oven on high for 10-12 minutes (or until everything is blistered).
For the dry chiles (arbol and guajillo), I poured boiling water over them in a bowl (I used a kettle) and let them sit for 15-20 minutes. For both salsas, once all that is done then you blend and serve!
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Salsa roja:
– 3 roma tomatoes, halved
– 7 chile de arbol
– 1 guajillo chile
– 1/2 medium white onion, cut into chunks
– Big handful of cilantro leaves (~1/4 to 1/2 cup loosely packed)
– 1 garlic clove
– 1/4 cup of water
– Salt to taste
Salsa verde:
– 7-8 tomatillos, halved
– 1-2 serrano peppers, halved
– 1/2 medium white onion, cut into chunks
– Big handful of cilantro leaves (~1/4 to 1/2 cup loosely packed)
– 1 garlic clove
– 1/2 cup of water
– Salt to taste
Broiled the tomatoes, tomatillos, onion, serrano peppers, and garlic (unpeeled, you can peel it later) on the top rack of an oven on high for 10-12 minutes (or until everything is blistered).
For the dry chiles (arbol and guajillo), I poured boiling water over them in a bowl (I used a kettle) and let them sit for 15-20 minutes. For both salsas, once all that is done then you blend and serve!