Salsa Roja

Name: Salsa Roja
Yield: 1 bowl
Cuisine: Mexican
Ingredients: 8 whole tomatillo; 1 large garlic; 1 piece onion; 2 whole guajillo pepper; 8 whole chile de árbol; 1/2 cup water; 1/2 tbsp chicken bouillon

Serves 1

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Salsa Roja

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Serves 1

Directions

1Remove husks from tomatillos and rinse well.
2Remove seeds from guajillo peppers and rinse.
3Remove stems from chile de árbol peppers.
4Place tomatillos, onion, and garlic in a cast iron skillet over heat.
5Cook tomatillos for 8-10 minutes, and remove onion and garlic after 4-5 minutes.
6Toast guajillo and chile de árbol peppers in the skillet for 2-3 minutes.
7Add toasted peppers, garlic, onion, and 1/2 cup of water to a blender and blend.
8Add tomatillos and chicken bouillon to the blender, then pulse a few times.

Ingredients

8 whole tomatillo
1 large garlic
1 piece onion
2 whole guajillo pepper
8 whole chile de árbol
1/2 cup water
1/2 tbsp chicken bouillon

Equipment

colandercast iron skillettongsblender

Tips

You can substitute salt for the chicken bouillon.

Salsa Roja

Serves 1

instagram.com

Salsa Roja

instagram.com

Serves 1

Directions

1Remove husks from tomatillos and rinse well.
2Remove seeds from guajillo peppers and rinse.
3Remove stems from chile de árbol peppers.
4Place tomatillos, onion, and garlic in a cast iron skillet over heat.
5Cook tomatillos for 8-10 minutes, and remove onion and garlic after 4-5 minutes.
6Toast guajillo and chile de árbol peppers in the skillet for 2-3 minutes.
7Add toasted peppers, garlic, onion, and 1/2 cup of water to a blender and blend.
8Add tomatillos and chicken bouillon to the blender, then pulse a few times.