Salsa Roja
Directions
- 1Put tomatillos on a skewer to keep them from rolling on the comal.
- 2Toast the tomatillos on the comal until soft, charred, and changed in color, which takes around 20 minutes.
- 3Lightly toast the chile puya, moving them around frequently for about two minutes to prevent burning, as burnt chiles will make the salsa taste sour.
- 4Lightly toast the chile piquín.
- 5Combine all toasted ingredients, garlic cloves, salt, and water in a blender.
- 6Blend until smooth.
Ingredients
- 110 g tomatillos
- 35 g chile puya
- 4 garlic cloves
- 8 chile piquín
- 7 g salt
- 2.25 cups water
Equipment
skewercomalblender
Tips
- Use a skewer for tomatillos to prevent them from rolling on the comal.
- Do not burn the chile puya, as it will make the salsa taste sour.
- Toast chiles quickly to avoid burning.
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