Dried Chile Salsa Roja

Serves 8-10

Ingredients

1-2 dried ancho chiles, stemmed, seeded, and torn into strips

1-2 dried guajillo chiles, stemmed, seeded and torn into strips

1 (14.5 oz) can fire roasted tomatoes

½ cup loosely packed cilantro

½ small onion, roughly chopped

1-2 tbsp. fresh lime juice

2-3 cloves fresh garlic

Salt and freshly ground black pepper to taste 

  1. Heat a dry skillet over medium heat. Add the dried chiles, and cook very lightly, just until fragrant, no more than about 30-45 seconds. 

  2. Add the chiles and all remaining ingredients in a blender, and blend to desired consistency.

Tips

  • Use an immersion blender for faster cleanup.

  • Mix and match whatever dried chiles sound good to you.

Ben Mastracco