Salsa Roja

1. 1

   Roast the chiles over a grill or in a dry skillet, turning frequently, until they are lightly charred, about 10 minutes (dried will be faster than fresh).

2. 2

   Remove the stems and seeds (and, from the fresh, as much of the skin as you easily can) and mince.

3. 3

   Put the olive oil in a saucepan or skillet over medium-high heat.

4. 4

   Add the chiles, onions, celery, carrots, and garlic and cook, stirring occasionally, until the onions soften, about 5 minutes.

5. 5

   Add the tomatoes, some salt, plenty of pepper, and, if youre using it, the hot chile; adjust the heat so the mixture simmers steadily but not violently; cook, stirring occasionally, for about 20 minutes, until the mixture is saucy.

6. 6

   You may serve the salsa as is or cool and puree or strain it, then cook it again until it is somewhat reduced and thick.

7. 7

   In any case, taste and adjust the seasonings.

8. 8

   Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.