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