Red 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 (white onion, jalapenos, serrano pepper, chile de rbol, garlic cloves, roma tomatoes) to the pan.
  5. 5Add the vegetables (white onion, jalapenos, serrano pepper, chile de rbol, garlic cloves, roma tomatoes) to the pan.
  6. 6Add the vegetables (white onion, jalapenos, serrano pepper, chile de rbol, garlic cloves, roma tomatoes) to the pan.
  7. 7Roast the vegetables, ensuring the garlic does not burn.
  8. 8Roast the vegetables, ensuring the garlic does not burn.
  9. 9Roast the vegetables, ensuring the garlic does not burn.
  10. 10Cut the stems off the jalapenos and serrano pepper.
  11. 11Cut the stems off the jalapenos and serrano pepper.
  12. 12Cut the stems off the jalapenos and serrano pepper.
  13. 13Add the roasted vegetables and 1/3 cup of water to the blender.
  14. 14Add the roasted vegetables and 1/3 cup of water to the blender.
  15. 15Add the roasted vegetables and 1/3 cup of water to the blender.
  16. 16Pulse the ingredients in the blender.
  17. 17Pulse the ingredients in the blender.
  18. 18Pulse the ingredients in the blender.
  19. 19Add the chile de rbol, one tablespoon of chicken bouillon, and a little bit of garlic salt to the blender.
  20. 20Add the chile de rbol, one tablespoon of chicken bouillon, and a little bit of garlic salt to the blender.
  21. 21Add the chile de rbol, one tablespoon of chicken bouillon, and a little bit of garlic salt to the blender.
  22. 22Pulse once more.
  23. 23Pulse once more.
  24. 24Pulse once more.
  25. 25Add one lime.
  26. 26Add one lime.
  27. 27Add one lime.
  28. 28Optionally, add some cilantro and some diced onion.
  29. 29Optionally, add some cilantro and some diced onion.
  30. 30Optionally, add some cilantro and some diced onion.

Ingredients

  • 0.5 white onion
  • 0.5 white onion
  • 0.5 white onion
  • 2 jalapenos
  • 2 jalapenos
  • 2 jalapenos
  • 1 serrano pepper
  • 1 serrano pepper
  • 1 serrano pepper
  • chile de rbol
  • chile de rbol
  • chile de rbol
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 4 roma tomatoes
  • 4 roma tomatoes
  • 4 roma tomatoes
  • oil
  • oil
  • 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
  • garlic salt
  • garlic salt
  • garlic salt
  • 1 lime
  • 1 lime
  • 1 lime
  • cilantro
  • cilantro
  • cilantro
  • diced onion
  • diced onion
  • diced onion

Equipment

panblender

Tips

  • Keep an eye on your garlic; you don't want it to burn. It will probably be the first thing you take out.
  • Be sure to cut your stems off the jalapenos and the serrano pepper.
Red Salsa Roja | Clip Recipe