Authentic Mexican Roja Sauce (Salsa Roja) with delicious depth of flavour features tomatillos, fiery scotch bonnet peppers and roasted ingredients.
https://www.alphafoodie.com/mexican-salsa-roja-recipe/#recipe
Rehydrate the dried chili peppers by cutting off stems and removing seeds from peppers. Add to a bowl of hot vegetable stock (for better flavour) or lightly salted boiling water. Then toss them into the liquid and allow them to steep for 20-30 minutes.
Prep all veggies by removing stems, seeds and peels. Roast together on a parchment-lined oven tray for 15 to 20 minutes at 355 degrees F.
Remove once soft and allow to cool.
Add all roasted vegetables, rehydrated chilies, cilantro and lime juice to a blender with a splash of the broth and blend. Adjust the amount of soaking liquid to your liking.
Blend to preferred texture, taste to adjust.
Ingredients
Directions
Rehydrate the dried chili peppers by cutting off stems and removing seeds from peppers. Add to a bowl of hot vegetable stock (for better flavour) or lightly salted boiling water. Then toss them into the liquid and allow them to steep for 20-30 minutes.
Prep all veggies by removing stems, seeds and peels. Roast together on a parchment-lined oven tray for 15 to 20 minutes at 355 degrees F.
Remove once soft and allow to cool.
Add all roasted vegetables, rehydrated chilies, cilantro and lime juice to a blender with a splash of the broth and blend. Adjust the amount of soaking liquid to your liking.
Blend to preferred texture, taste to adjust.
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