0.0 0

Chile Rojo Salsa

Anna Zepaltas reserves powerful, complex-tasting red salsas for beef, pork, lamb or hearty mushroom tamales.

  • Total Time:
  • Servings: makes about 2 1/2 cups

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 4 dried pasilla chiles (1 1/2 ounces), stemmed and seeded (see Note)
  • 2 dried guajillo chiles (1/2 ounce), stemmed and seeded (see Note)
  • 1/4 cup golden raisins
  • 3 cups boiling water
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon cumin seeds
  • 1 large tomato, coarsely chopped
  • 1 medium onion, quartered
  • 1 garlic clove, smashed
  • 1/2 cup water
  • 2 tablespoons fresh lime juice
  • Salt


  1. In a large heatproof bowl, cover the dried chiles and raisins with the boiling water; set a plate on top to submerge the chiles. Let stand until softened, about 15 minutes. Drain the chiles and raisins and transfer to a blender; reserve 1/4 cup of the soaking liquid.
  2. In a small skillet, toast the sesame seeds and cumin over moderately high heat until fragrant and golden, shaking the pan, about 2 minutes. Transfer the seeds to the blender. Add the tomato, onion, garlic, lime juice, 1/4 cup of reserved soaking liquid and 1/2 cup of water and puree until smooth. Strain the salsa through a fine sieve, pressing hard on the solids. Season the salsa with salt.

Make Ahead

The salsa can be refrigerated for up to 4 days.


Dried pasilla and guajillo chiles are available at Latin American markets, specialty food stores and some supermarkets.

Photo © Eric Wolfinger Published October 2012

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


494833 2013-12-06 game-day|mexican|southwestern-tex-mex|dips-and-spreads|sauces-and-condiments|healthy|make-ahead|vegetarian october-2012 recipes,chile-rojo-salsa 494833