Seattle Times Salsa (Salsa Roja Taqueria)

1. 1

   Cut off the stems of the chilies and shake out the seeds. Heat a comal on medium-low and place the garlic and chilies on the heat. Turning frequently, toast the garlic and chilies until they become aromatic. Peel the garlic. Place the chilies in a bowl and cover with water. Let stand for 15 minutes.

2. 2

   While the chilies are soaking, turn up the heat on the comal to medium-high and cook the whole tomatoes, turning with tongs, until the skin gets blackened in spots. Transfer to a bowl and set aside.

3. 3

   Place chilies, garlic and two tablespoons of the reserved chili water in the blender. Pulse until smooth. Add the tomatoes, two more tablespoons of the chili water and 3/4 teaspoon salt. Blend again, adding more water and salt if necessary.

* Per serving · 4 servings · Values may vary.

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