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SALSA ROJA

4 OZ DRIED CHILIES, SOAKED IN 1 C BOILING WATER
1 LARGE TOMATO
1/2 LARGE ONION
3 CLOVES GARLIC
2 T CIDER VINEGAR
2 TSP CUMIN
1/2 TSP DRIED MEXICAN OREGANO
1/2 TSP CINNAMON
1/2 TSP ACHIOTE
1 TSP SALT

SOAK CHILIES IN BOILING WATER FOR 10 MINUTES.

BLENDERIZE CHILIES WITH REMAINING INGREDIENTS.

COOKING BEFORE USE MELLOWS OUT THE ONION, BUT YOU CAN USE THIS UNCOOKED TOO.

NOTES:

YOU CAN VARY THIS A LOT, DEPENDING ON THE VIBE YOU WANT: CHIPOTLES+ACHIOTE FOR SMOKY, HABAƑEROS+CUMIN+YELLOW TOMATOES FOR WARM HEAT. THE MAGIC BULLET IS GOOD FOR THIS.