Salsa Roja Ranchera

Name: Salsa Roja Ranchera
Cuisine: Mexican
Ingredients: 1 teaspoon sea salt; ½ teaspoon dried oregano; ¼ teaspoon ground cumin; 1¼ inch (3 cm) cinnamon stick; 2 cloves garlic, peeled and toasted in a dry skillet; 6 tomatillos, preferably the milpero variety, husked and rinsed; 3 guajillo chiles, stems and seeds removed; 10 chiles de árbol, stems and seeds removed; ½ cup plus 2 tablespoons (100 g) minced white onion; 4 medium roma tomatoes (8½ ounces/240 g)

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

This is a versatile salsa that truly has it all: tomatillos, tomatoes, dried chiles, chopped onion for texture, and cinnamon. The cinnamon addition may sound weird at first, but it adds a flavor that immediately surprises guests at the first bite.

Ingredients

4 medium roma tomatoes (8½ ounces/240 g)
½ cup plus

Americas
Mexico
Starter
Central America
Gluten-free
Vegan

Method

Bring a large pot of water to a boil and add the tomatoes, ½ cup (65 g) of the onions, and the chiles. After 5 minutes, add the tomatillos. Lower the heat and allow them to simmer until the tomatillos have