The spicy creamy salsa roja

Описание: Ingredients (Yields: 1 Pint + ¼ Cup)

50g (3½ tbsp) neutral oil
125g (4.4 oz / 1 medium) white onion, large dice
25g (0.9 oz / 5 cloves) garlic, whole and peeled
6g (0.2 oz / ~1 tbsp) chiltepín chiles
355g (12.5 oz / ~8) tomatillos, whole
130g (4.6 oz / ~½ cup) water
5g (1 tsp) Diamond Crystal kosher salt
1.5g (½ tsp) sugar, or to taste
10g (0.35 oz / ~2) guajillo chiles seeded and stemmed
150g (5.3 oz / ~⅔ cup) boiling water


Instructions

1️⃣ Rehydrate the Guajillos

Toast guajillo chiles on a dry comal until fragrant, about 1 minute.
Transfer to a bowl and cover with boiling water. Let them steep until tender.

2️⃣ Build the Flavor Base

In a pan, heat oil slightly. Add onion and cook until just starting to brown.
Add garlic and chiltepín chiles and cook until everything is golden and tender. Set aside to cool.

3️⃣ Cook the Tomatillos

Place tomatillos and water in a small pot. Cover and simmer on low until the tomatillos are soft but not bursting. Strain and reserve the cooking liquid.

4️⃣ Blend It Up

In a blender, combine the onion mixture, tomatillos, rehydrated guajillos, salt, and sugar. Blend until smooth, adjusting the texture with reserved cooking liquid as needed.

Taste and adjust seasoning—more salt, more sugar, more heat—it’s up to you.