Red Salsa / Salsa Roja

Serves 1
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Directions

  1. 1Add a little bit of oil to the pan.
  2. 2Add a little bit of oil to the pan.
  3. 3Add a little bit of oil to the pan.
  4. 4Add the vegetables to the pan.
  5. 5Add the vegetables to the pan.
  6. 6Add the vegetables to the pan.
  7. 7Roast the vegetables, removing the garlic first so it doesn't burn.
  8. 8Roast the vegetables, removing the garlic first so it doesn't burn.
  9. 9Roast the vegetables, removing the garlic first so it doesn't burn.
  10. 10Cut the stems off the jalapeños and serrano pepper.
  11. 11Cut the stems off the jalapeños and serrano pepper.
  12. 12Cut the stems off the jalapeños and serrano pepper.
  13. 13Add the roasted veggies, including the two garlic cloves, to the blender.
  14. 14Add the roasted veggies, including the two garlic cloves, to the blender.
  15. 15Add the roasted veggies, including the two garlic cloves, to the blender.
  16. 16Add 1/3 cup of water to the blender.
  17. 17Add 1/3 cup of water to the blender.
  18. 18Add 1/3 cup of water to the blender.
  19. 19Pulse the ingredients in the blender.
  20. 20Pulse the ingredients in the blender.
  21. 21Pulse the ingredients in the blender.
  22. 22Add chile de árbol, one tablespoon of chicken bouillon, and a little bit of garlic salt to the blender.
  23. 23Add chile de árbol, one tablespoon of chicken bouillon, and a little bit of garlic salt to the blender.
  24. 24Add chile de árbol, one tablespoon of chicken bouillon, and a little bit of garlic salt to the blender.
  25. 25Pulse once more.
  26. 26Pulse once more.
  27. 27Pulse once more.
  28. 28Add one lime to the salsa.
  29. 29Add one lime to the salsa.
  30. 30Add one lime to the salsa.
  31. 31Optionally, add some cilantro and some diced onion.
  32. 32Optionally, add some cilantro and some diced onion.
  33. 33Optionally, add some cilantro and some diced onion.
  34. 34Taste the salsa.
  35. 35Taste the salsa.
  36. 36Taste the salsa.

Ingredients

  • 0.5 white onion
  • 0.5 white onion
  • 0.5 white onion
  • 2 jalapeños
  • 2 jalapeños
  • 2 jalapeños
  • 1 serrano pepper
  • 1 serrano pepper
  • 1 serrano pepper
  • chile de árbol
  • chile de árbol
  • chile de árbol
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 4 roma tomatoes
  • 4 roma tomatoes
  • 4 roma tomatoes
  • a little bit oil
  • a little bit oil
  • a little bit oil
  • 0.33 cup water
  • 0.33 cup water
  • 0.33 cup water
  • 1 tablespoon chicken bouillon
  • 1 tablespoon chicken bouillon
  • 1 tablespoon chicken bouillon
  • a little bit garlic salt
  • a little bit garlic salt
  • a little bit garlic salt
  • 1 lime
  • 1 lime
  • 1 lime
  • some cilantro
  • some cilantro
  • some cilantro
  • some diced onion
  • some diced onion
  • some diced onion

Equipment

panblender

Tips

  • Keep an eye on your garlic; you don't want it to burn.
  • Cut the stems off the jalapeños and serrano pepper.