Time: 1 hour.
Complexity: easily
Servings: 8

Salsa Roja (SpanishRed salsa is made with roasted tomatoes and three types of chili peppers: jalapeño, chile de árbol, and chipotle for a smoky flavor. Fresh cilantro adds a touch of herbal flavor. This spicy salsa is best made the day before to allow it to steep and develop a rich, deep flavor. It pairs perfectly with rice and grilled chicken breast.

Ingredients:

• 4 "Bull's Heart" tomatoes, halved
• 1 small Spanish onion, halved
• 4 tomatillos, peeled and washed
• 1 jalapeño pepper, seeded
• 1 dried chile de arbol, seeded
• 1 canned chipotle pepper in adobo sauce
• 1 crushed clove of garlic
• 2 tbsp chopped fresh cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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ground cherries, salsa sauce, fried tomatoes, pepper de arbol, chipotle peppers in adobo sauce, garlic, cilantro

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Preparation:

Step 1
• Preheat oven to broil. Place tomato and onion halves, cut-side down, on a foil-lined baking sheet; top with tomatillos and jalapeños. Grill until charred, about 5 minutes. Let cool slightly.
Step 2
• Meanwhile, toast the chiles de árbol in a small dry skillet over medium-high heat, turning, 30 seconds to 1 minute.
Step 3
• Combine the tomatoes, onion, tomatillo, jalapeño, arbol chile, chipotle, and garlic in a blender and blend until smooth. Add the cilantro and blend until smooth; season with salt. Refrigerate for at least 30 minutes before serving.

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