Learn how to make Salsa Roja from scratch, using New Mexican red chile pods.
There is a craft taco restaurant in Albuquerque, off of Central and Carlisle, called El Cotorro. In my opinion, they have the best tacos in Albuquerque, if not the state.
They also have a salsa bar, where they rotate 8 different types of salsas. You can order a basket of freshly fried tortilla chips (corn or flour) to pair with the salsas.
I have heard that the owner of El Cotorro also owns Tia B’s La Waffleria (of which, I made a version of their Benitos – Green Chile Cheese Waffles, which is amazing). So, it’s clear to me that these guys know great food and do it exceptionally well.
Anyway, back to the salsa bar. It’s delicious. And spicy. And a lovely mixture of green and red salsas that will leave any salsa lover feeling satisfied.
So, I decided to create a salsa that reminds me of one of theirs – Salsa Roja.
The Salsa Roja turned out to have the perfect amount of heat (noticeable, but not overwhelming) and had a great salty, savory, and tangy flavor.
Cutting it with tomatoes lessened the sometime bitter taste that you get from red chile pods.
How to Make Salsa Roja
Start by removing the stems off of 10 – 12 red chile pods (I usually use Bueno, since that’s what they have at most stores in Abq, but I’ve also used Barker’s, which I’ve linked to here, since they sell it on Amazon).
Add peppers to a large pot along with 4 cups of water. Place on the stove and bring to a gentle boil. Continue boiling for 15 minutes, until pods start to soften.
Meanwhile, preheat oven to 400 degrees.
Cut 4 tomatoes in half, peel and half an onion, and peel 4 cloves of garlic. Place on a baking sheet then toss with a tablespoon of olive oil, then season with salt and pepper.
Roast veggies in preheated oven for 10 – 15 minutes, until they start to brown and soften.
When chile pods are done, transfer to a blender. Add in 1.5 cups of the water you boiled the pods in, then add in the tomatoes, onion, and garlic.
Blend all ingredients for 60 seconds.
Place a sieve over a large bowl, then pour the blended chile mixture into the sieve. Use a spoon, if necessary, to squeeze through the liquid, while leaving the peels.
Once you’ve extracted all of the liquid, discard the peels and season the Salsa Roja with salt and pepper, to taste. Add a dash of apple cider vinegar, then stir well.
Transfer liquid to a mason jar or condiment (squeeze) bottle.
Salsa Roja
A New Mexican take on Salsa Roja, using NM chile pods, tomatoes, garlic, and onion.
Ingredients
- 10 – 12 dried red chile pods
- 4 tomatoes cut in half
- 1 onion peeled and cut in half4
- 4 garlic cloves peeled
- 1 tbsp olive oil
- salt and pepper to taste
- splash apple cider vinegar
Instructions
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Preheat oven to 400 degrees.
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Remove the stems from red chile pods. Add pods to a pot with 4 cups of water. Bring to a gentle boil, then continue boiling for 15 minutes, until pods start to soften. Reserve water.
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Add tomatoes, onion, and garlic to a baking sheet. Toss with olive oil and season with salt and pepper. Bake in preheated oven for 10 – 15 minutes, until veggies start to brown and soften.
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When chile pods are done, transfer to a blender. Add in 1.5 cups of the water you boiled the pods in, then add in the tomatoes, onion, and garlic. Blend all ingredients for 60 seconds.
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Place a sieve over a large bowl, then pour the blended chile mixture into the sieve. Use a spoon to squeeze through the liquid, while leaving the peels.
-
Once you’ve extracted all of the liquid, discard the peels and season the Salsa Roja with salt and pepper, to taste. Add a dash of apple cider vinegar, then stir well.
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Transfer liquid to a mason jar or condiment (squeeze) bottle.
What to do with Salsa Roja
Now that you know how to make salsa roja, here are a few things you can do with it:
- Add it to almost any taco
- Squeeze onto grilled meats
- Spoon onto eggs
- Drizzle over roasted or mashed potatoes
Love New Mexican Red Chile?
Me too! Here are some other recipes that you can make with New Mexican red chile pods
A very lovely abuelita taught me not to use the water the chiles were boiled in. She said that is what gives the bitter taste. Throw that water and use fresh! It really works!