Chipotle Salsa Roja and Enchilada Sauce
22 Aug
Fresh tomato salsa is great. It’s refreshing, and when the tomatoes are in season, it can’t be beat. But cooked salsa, Salsa Roja, is delicious and it’s fun to make, not so far off from tomato sauce. If you puree it, like I did here, it’s the Enchilada Sauce variation.
You reconstitute some dried chiles and chop them up and sautee with onions and garlic. Then you add canned tomatoes, a little sugar, salt and lots of pepper. I also added some canned chipotles–about half a can I had left over in the freezer from… well, I have no idea when. Anyway, you simmer this all together for about 20 minutes, though I’m sure more time wouldn’t hurt. Then you puree it–great excuse to use the stick blender–and mix in some cilantro and lime juice. Put it on tacos, in enchiladas, dip chips in it. Stir it into some eggs. Top some chicken with it. This is the kind of recipe that I know I’m going to have to do again and again until I perfect it, but it was pretty damn good this time.
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