Salsa Roja with Oregano and Chile de Árbol
Salsa Roja con Orégano y Chile de Árbol
Recipe Yield
2 cups approximately
Cooking time
20 minutes
Rate this recipe
Ingredients
- 1½ pounds ripe Roma tomatoes charred
- 4 to 6 chiles de árbol stemmed
- 1 tablespoon dried oregano
- 1 garlic clove peeled
- 1 teaspoon kosher or coarse sea salt
To Prepare
- On a preheated comal, skillet, or cast iron pan set over medium heat, char the tomatoes for about 15 to 20 minutes, flipping frequently, until completely mushy and charred on all sides. Alternatively, you can roast them under the broiler for about 10-12 minutes. Without removing the skin, core, or seeds from the tomatoes, transfer them to a blender.
- If using a comal, skillet or cast iron pan, toast the chiles de árbol for a couple minutes, flipping, until toasted, browned and fragrant, being careful not to let them burn. Reduce heat to low and toast the dried oregano for just 5-20 seconds, until fragrant and slightly browned, stirring constantly so it doesn't burn and remove immediately.
- Add the chiles de árbol with their seeds, the oregano, garlic clove, and salt to the blender with the tomatoes, and puree until smooth. Scrape into a bowl and serve. The salsa will keep covered in the refrigerator for up to 5 days.
Comments
2comments inSalsa Roja with Oregano and Chile de Árbol
rita.standup@gmail.com
Jun 12
Thank you for your recipe. I make this frequently. When I don’t have fresh tomatoes, I used canned crushed tomatoes. I even use crushed chile tepin instead of chile de arbol which comes out hotter. Sometimes I even add crushed comino. It’s all good.
Pati Jinich
Jun 15
All great ideas Rita, thanks so much for sharing!