Red Salsa

Yields: 6-8 Servings

Time: 5-10 minutes

There are two main ways to prepare salsa: salsa fresca or cooked salsa. Salsa fresca, or fresh salsa, keeps all your ingredients raw and only uses coarse to fine chopping to combine (think Pico de Gallo). Cooked salsa uses cooked/charred/roasted ingredients to heighten and intensify flavors and then are blended together until smooth. This red salsa is a cooked salsa that pairs well with tacos, braised meats, or just some crisp tortillas!

Ingredients:

• 4-5 tomatillos, peeled and halved

• Yellow onion

• 1 Guajillo chile, seeded

• Chiles de árbol, seeded

• Garlic

• Cilantro, stems removed

• Lime juice

• Kosher salt

• Black pepper

Special Equipment:

• Heat-resistant blender

Directions

Step One:

Preheat a dry skillet over high heat. Char tomatillos, about 1/4 of the yellow onion, guajillo pepper, and chiles de árbol for about 4-5 minutes, flipping half way through. If you like spice try 1/2 cup of chiles de árbol, less spicy about 1/4 cup.

Step Two:

Transfer charred ingredients to blender. Add a few cloves of garlic, a handful of cilantro, and the juice of 1 1/2 limes. Blend on high until smooth. Season to taste with salt and black pepper. If salsa seems too thick, add more lime juice, one half at a time. You can also use water to thin if you prefer a less acidic salsa.

Step Three:

Cool salsa to room temperature and serve. If you prefer cold salsa, store it in the fridge overnight and serve the next day.

Do I need tomatillos?

The short answer is ‘no’! Use whatever tomatoes you have on hand. I’ve made this salsa with heirloom, roma, and even grape tomatoes. The important part is that they are fresh and local if possible. I prefer tomatillos both for their flavor and texture. They hold less moisture than your average tomato and will make salsa less watery. Tomatillos are also more acidic than sweet which pairs well with lime juice. And trust me, you’ll need that acidity to cut through all those chiles!