Salsa Roja

Name: Salsa Roja
Yield: Makes 200 ml
Cuisine: Mexican
Ingredients: 10 g small, hot, dried chillies (de árbol or ancho); 10 g small, hot, dried chillies (de árbol or ancho); 10 g small, hot, dried chillies (de árbol or ancho); 10 g small, hot, dried chillies (de árbol or ancho); ½ teaspoon sugar; ½ teaspoon dried oregano; 4 garlic cloves, unpeeled; 4 ripe but firm plum tomatoes, halved; salt; 1 tablespoon vegetable oil; a good pinch of ground cumin

Preparation info

Makes
200 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

The endless varieties of chilli in Mexico bring different qualities to food: the nuttiness of cascabel, the searing heat of de árbol and the smokiness of the red chipotle variety, but any dried chilli will give you the required punch. This sauce is also often known as enchilada sauce.

Ingredients

10 g small, hot, dried chillies (de árbol or ancho)
4 garlic cloves, unpeeled

Americas
Mexico
Sauce
Gluten-free
Vegan

Method

In a dry frying pan, toast the chillies, stirring for 1 minute until they become aromatic and lightly charred with darkened spots. Transfer to a bowl, cover with hot water and leave to soak for 30 minutes.
In the same pan, toast the garlic, turning often, until softened and darkened in places, about 15 minutes. Leave to cool, then peel.
Add the tomato