Salsa Creosa Roa

Serves 1
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Directions

  1. 1Toast guajillo chiles on a dry comal until fragrant, about 1 minute.
  2. 2Transfer guajillo chiles to a bowl and cover with boiling water. Let them steep until tender.
  3. 3In a pan, heat oil slightly.
  4. 4Add onion and cook until just starting to brown.
  5. 5Add garlic and chiltepín chiles and cook until everything is golden and tender.
  6. 6Set aside the onion, garlic, and chiltepín chiles mixture to cool.
  7. 7Place tomatillos and water in a small pot.
  8. 8Cover and simmer the tomatillos on low until they are soft but not bursting.
  9. 9Strain the tomatillos and reserve the cooking liquid.
  10. 10In a blender, combine the onion mixture, tomatillos, rehydrated guajillos, salt, and sugar.
  11. 11Blend until smooth, adjusting the texture with reserved cooking liquid as needed.
  12. 12Taste and adjust seasoning.

Ingredients

  • 50 g neutral oil
  • 125 g white onion, large dice
  • 25 g garlic, whole and peeled
  • 6 g chiltepín chiles
  • 355 g tomatillos, whole
  • 130 g water
  • 5 g Diamond Crystal kosher salt
  • 1.5 g sugar
  • 10 g guajillo chiles seeded and stemmed
  • 150 g boiling water

Equipment

comalbowlpansmall potblender

Tips

  • Adjust seasoning to taste, including salt, sugar, and heat.