Salsa Roja

Name: Salsa Roja
Yield: Serves 6
Cuisine: Mexican
Ingredients: 1 , dried ancho chile, stemmed, seeded, and torn into ½-inch pieces (¼ cup); 1 pound, plum tomatoes, cored and halved, divided; 1-3 teaspoons, minced canned chipotle chile in adobo sauce, divided; 1/4 , small onion, root end attached; 1 , jalapeño chile; 1 , large garlic clove, unpeeled; 1/4 cup, fresh cilantro leaves and stems, chopped coarse; 3/4 teaspoon, table salt

Side Dishes
Mexican
Vegetarian
Super Bowl

By Andrea Geary ･ Appears in Cook's Illustrated July/August 2019

For a top-notch salsa roja, we triple down on the chiles.

SERVES 6

TIME 45 minutes

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