Cooked Red Salsa

Name: Cooked Red Salsa (Salsa Roja)
Prep time: 30 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 jalapeño, habanero, or chipotle chile, stemmed, seeded, and minced, or cayenne to taste, optional; 1 jalapeño, habanero, or chipotle chile, stemmed, seeded, and minced, or cayenne to taste, optional; Salt and black pepper to taste; Salt and black pepper to taste; 1 jalapeño, habanero, or chipotle chile, stemmed, seeded, and minced, or cayenne to taste, optional; 1 jalapeño, habanero, or chipotle chile, stemmed, seeded, and minced, or cayenne to taste, optional; 2 fresh or dried poblano (ancho) or other relatively mild chiles; 2 fresh or dried poblano (ancho) or other relatively mild chiles; 2 large onions, roughly chopped; 2 tablespoons extra virgin olive oil; 2 carrots, roughly chopped; 2 celery stalks, roughly chopped; 2 pounds tomatoes, peeled, seeded, and chopped, with their liquid (canned are fine); 2 tablespoons chopped garlic; 2 fresh or dried poblano (ancho) or other relatively mild chiles

Salsa Roja

Preparation info

Makes
2 cups

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A standard and very useful salsa, great with anything grilled. I don’t make it fiery hot—it’s based on mild chiles—but you can add more of the hot ones if you like, and it’s easy enough.

Ingredients

2 fresh or dried poblano (ancho) or other relatively mild chiles
2 tablespoons extra virgin olive oil

Americas
Mexico
Sauce
Gluten-free
Vegan
Central America

Method

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). Remove the stems and seeds (and, from the fresh, as much of the skin as you easily can) and mince.
Put the olive oil in a saucepan or skillet over medium-high heat. Add the chiles, onions, celery, carrots, an