Salsa roja
Serves 2
Directions
- 1Roughly chop the tomatillos, tomatoes, and onion into quarters.
- 2Heat oil in a pan and toast the dried chili peppers, stirring frequently with tongs.
- 3Add the chopped tomatoes, tomatillos, onion, and garlic cloves to the pan. Sauté until softened.
- 4Transfer the toasted chilies and sautéed vegetables to a blender. Add salt and water.
- 5Blend until smooth.
- 6Pour into a bowl to serve.
Ingredients
- 3 whole tomatillo
- 2 whole tomato
- 1/2 whole onion
- 1 handful dried chili pepper
- 2 whole garlic clove
- 1 tsp salt
- 1 cup water
- 1 tbsp vegetable oil
Equipment
cutting boardchef's knifenon-stick pantongsblender
