Salsa Roja

22 mins
Serves 1
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Directions

  1. 1Put tomatillos on a skewer to keep them from rolling on the comal.
  2. 2Toast the tomatillos on the comal until soft, charred, and changed in color, which takes around 20 minutes.
  3. 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.
  4. 4Lightly toast the chile piquín.
  5. 5Combine all toasted ingredients, garlic cloves, salt, and water in a blender.
  6. 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.
Salsa Roja | Clip Recipe