Tex-Mex Salsa Roja
- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
2 1/2 cups
- Serves:
- 10
ingredients
directions
- Place chiles in skillet and add enough oil to cover, about 1 cup. Heat skillet over medium-high and cook peppers until dark red, about 5-10 minutes. Set pan aside to cool.
- Remove husks from the tomatillos and place in pot of water, bring to a boil and cook until they turn lighter green, about 20 minutes. Drain and cool.
- Place peppers, oil and tomatillos in a blender or food processor and process until smooth. Add salt to taste.
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RECIPE SUBMITTED BY
My husband, Walt and I live in Huntley, Illinois; about 1 hour west/northwest of Chicago O'Hare airport. I'm a stay at home wife with 3 adult children. I collect old cookbooks, enjoy reading, gardening, canning, candy making and jewelry making. I'm passionate about my savior, singing on the worship team and volunteering for a non-profit that provides free legal services to poor families.
My favorite cookbooks are Taste of Home Contest Winning and those authored by Rachael Ray.
A pet peeve is when a cook doesn't give an alternative for a difficult to find ingredient.