Salsa Roja Spicy!

Salsa roja o salsa ranchera is one of the most common use in Latin America. You can use any variety of chiles with this salsa to adjust the heat. This recipe is very hot! I love it.

I like to char the tomatoes and chiles for smoky flavor, but you can simmered too. Make sure tomatoes are very ripe.

I use the salsa roja for tacos, tostadas, chalupas, carne asadas or just with chips.

Ingredients:

6 Roman tomatoes

6 Serrano peppers

8 Dry peppers- chile de arbol

1 habanero pepper

5 Garlic cloves small

2 Red jalapenos

Fresh cilantro

Pinch of salt

1/2 teaspoon cumin

3/4 cup chicken broth

3 tablespoon olive oil

Instructions:

1- Heat a frying pan or comal over high heat. Place the tomatoes, garlic and chiles and char on all sides about 25 minutes.

2- Remove from the heat and pulse in a blender all the ingredients until chunky.

3- Heat a skillet a medium high heat, combine 2 tablespoon of cooking oil, pour the blended salsa and cook for about 20 minutes.

4- Serve at room temperature on any meal or use as appetizer with chips.

Enjoy

Thank you

Letty