Ninfa's Red Salsa

READY IN: 28mins
SERVES: 4-6
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1 -2
    chiles de arbol
  • 1 -2
    dried red pepper, if you can't get chiles de arbol
  • 4
    medium tomatoes, halved
  • 4
    sprigs cilantro
  • 1
    teaspoon salt
  • 1 -2
    jalapeno (optional)
  • 1 -2
    tablespoon oil (Recipe doesn't specify the type.)
  • 12
    cup tomato sauce (optional)
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DIRECTIONS

  • 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.
  • 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.
  • Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
  • If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
  • This salsa may be made in advance and either refridgerated or frozen.
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