Salsa Roja
Ingredients
-
1
dried
ancho chile
-
6
pieces
Roma tomatoes
-
¼
medium
white onion
-
1
piece
serrano pepper
-
2
cloves
garlic
-
2
tablespoons
fresh lime juice
-
1
tablespoon
avocado oil
-
¾
teaspoon
sea salt
-
Heaping ¼
cup
fresh cilantro
Instructions
- Prepare the ancho chile by cutting off the stem and opening it flat.
- Toast the ancho chile in a dry skillet until fragrant, then soak it in water.
- Char the tomatoes, onion wedges, and serrano pepper in the skillet until browned.
- Drain and dry the ancho chile, then blend it with the charred vegetables, garlic, lime juice, avocado oil, and salt until smooth.
- Add cilantro to the blender and pulse to combine, adjusting seasoning to taste.
- Chill the salsa before serving for best flavor.
Nutrition Facts (estimated)
Servings
8
Calories
50
Total fat
3g
Total carbohydrates
7g
Total protein
1g
Sodium
200mg
Cholesterol
0mg
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