Why This Recipe Works
We wanted our Salsa Roja to have enough heat to hold its own when drizzled over a quesadilla, eggs, or grilled meat, but we wanted more than just spiciness. We added a layer of char flavor by quickly broiling the jalapeño, garlic, onion, and halved tomatoes. A dried ancho chile added a welcome fruitiness. Instead of hydrating the ancho in water and then draining it, we processed it in the blender and then combined it with a fresh tomato. Minced canned chipotle chile contributed a hint of smoke, and by withholding most of the chipotle until the end, we were able to customize the heat level.