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Recipes Nugget Market Signature Recipes

Salsa Roja

Prep time
10 minutes PT10M
Cook time
30 minutes PT30M
Yield
8 servings
Difficulty
1 out of 5 on the difficulty scale
Salsa Rojo served in a ceramic bowl with a tortilla chip for dipping, surrounded by tortilla chips, roasted vegetables, garlic, and grilled peppers on a rustic wooden table.

Toasting the chilies and charring the rest of the vegetables gives this savory salsa a delicious depth of flavor. 

Ingredients

  • 4 dried guajillo chilies, deseeded
  • 1 dried pasilla chili, deseeded
  • 6 Roma tomatoes
  • ½ small white onion, quartered
  • 4 cloves garlic, unpeeled
  • 1 teaspoon Knorr Hispanic Chicken Bouillon
  • ½ teaspoon ground cumin
  • ¾ teaspoon kosher salt
  • 1 tablespoon vegetable oil

Preparation

Preheat a dry comal or cast iron pan to medium heat. When a drop of water skitters on the pan but does not smoke, toast the chilies by pressing them flat in the pan for 10–15 seconds per side. Be careful not to burn them, as they will become bitter if overdone.

Transfer chilies to a heatproof bowl, then cover with just-boiled water and soak off heat for 10–20 minutes, until pliable. 

In the same pan over high heat, char tomatoes, onion, and garlic until blackened in spots. Peel garlic when cool enough to touch.

Remove stems from chilies, then place in a blender with charred vegetables, bouillon, cumin, salt, and ½ cup of the soaking liquid. Puree until smooth, then strain.

Heat oil in a 2–3-quart saucepan until shimmering. Carefully pour in the salsa (it will spatter), then fry while stirring for 8–10 minutes, until salsa thickens and deepens in color.