Ninfa'S Red Salsa

9 ingredients
5 steps

Ingredients

  • 1 -2 chiles de arbol
  • 1 -2 dried red pepper, if you can't get chiles de arbol
  • 4 medium tomatoes, halved
  • 3 garlic cloves
  • 4 sprigs cilantro
  • 1 teaspoon salt
  • 1 -2 jalapeno (optional)
  • 1 -2 tablespoon oil (Recipe doesn't specify the type.)
  • 1/2 cup tomato sauce (optional)

Directions

  1. 1
    Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
  2. 2
    In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
  3. 3
    Saute the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
  4. 4
    If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
  5. 5
    This salsa may be made in advance and either refridgerated or frozen.

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