Red Chili Salsa (Salsa Roja de Chile Seco)
This salsa balances smoky dried chiles with garlic, tomato, and onion.
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🛒 Ingredients (makes ~2 cups)
6 dried guajillo chiles (mild, slightly sweet)
3 dried ancho chiles (rich, smoky)
2 dried arbol chiles (optional, for heat)
3 medium Roma tomatoes (or 1 ½ cups canned fire-roasted tomatoes)
3 cloves garlic, unpeeled
½ medium white onion, quartered
1 ½ cups hot water(or a broth for more flavor)for soaking
1 tsp dried oregano (Mexican oregano preferred)
½ tsp ground cumin
1 tsp salt (adjust to taste)
1–2 Tbsp vegetable oil (for toasting)
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👩🍳 Instructions
Step 1: Toast the Chiles
Remove stems and seeds from dried chiles.
Heat a dry skillet over medium heat and little bit oil, lightly toast chiles for about 30 seconds per side, until fragrant (don’t burn).
Step 2: Soak the Chiles
Place toasted chiles in a bowl. Cover with hot water/broth and let soak 20 minutes until softened.
Step 3: Roast the Veggies
In the same skillet, roast tomatoes, onion, and garlic until blistered and softened (8–10 minutes). Peel garlic.
Step 4: Blend the Salsa
Drain chiles (reserve some soaking liquid).
In a blender, add softened chiles, roasted tomatoes, onion, garlic, vinegar, oregano, cumin, and salt.
Blend until smooth, adding ½–1 cup of soaking liquid for desired consistency.
Step 5: Cook It Down
Pour in salsa and simmer 10–15 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.
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🌟 Tips & Variations
Mild version: Skip arbol chiles and stick with guajillo + ancho.
Smoky boost: Add 1 chipotle in adobo for depth.
Tangier salsa: Add extra vinegar or a squeeze of lime at the end.
Texture: For extra smooth salsa, strain through a fine mesh sieve after blending.
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This salsa keeps about 1 week in the fridge or up to 3 months frozen.
