Salsa Roja

Name: Salsa Roja
Ingredients: 2 fresh or dried poblano (ancho) or other relatively mild chiles; 2 tablespoons extra virgin olive oil; 2 large onions, roughly chopped; 2 celery stalks, roughly chopped; 2 carrots, roughly chopped; 2 tablespoons chopped garlic; 2 pounds tomatoes, peeled, seeded, and chopped, with their liquid (canned are fine); Salt and black pepper to taste; 1 jalapeno, habanero, or chipotle chile, stemmed, seeded, and minced, or cayenne to taste, optional

9 ingredients

8 steps

Ingredients

2 fresh or dried poblano (ancho) or other relatively mild chiles
2 tablespoons extra virgin olive oil
2 large onions, roughly chopped
2 celery stalks, roughly chopped
2 carrots, roughly chopped
2 tablespoons chopped garlic
2 pounds tomatoes, peeled, seeded, and chopped, with their liquid (canned are fine)
Salt and black pepper to taste
1 jalapeno, habanero, or chipotle chile, stemmed, seeded, and minced, or cayenne to taste, optional

Directions

1

Roast the chiles over a grill or in a dry skillet, turning frequently, until they are lightly charred, about 10 minutes (dried will be faster than fresh).
2

Remove the stems and seeds (and, from the fresh, as much of the skin as you easily can) and mince.
3

Put the olive oil in a saucepan or skillet over medium-high heat.
4

Add the chiles, onions, celery, carrots, and garlic and cook, stirring occasionally, until the onions soften, about 5 minutes.
5

Add the tomatoes, some salt, plenty of pepper, and, if youre using it, the hot chile; adjust the heat so the mixture simmers steadily but not violently; cook, stirring occasionally, for about 20 minutes, until the mixture is saucy.
6

You may serve the salsa as is or cool and puree or strain it, then cook it again until it is somewhat reduced and thick.
7

In any case, taste and adjust the seasonings.
8

Serve hot or at room temperature.