Salsa Roja

Salsa roja

I'm trying my hand at making sauces from dried chilies to use as marinades or condiments. This is my latest:

I made this salsa roja using guajillo, ancho, arbol, and meco and Morita Chipotle peppers. I took out the seeds and lightly toasted them in a pan, then soaked in hot water for 20 mins.

While the chilis were seeping, I blackened two Roma tomatoes, half a white onion, 8 cloves garlic, and 4 small sweet bell peppers.

I added all of this to a blender along with fresh oregano and other spices: cumin, coriander, dried lime powder, cinnamon, clove, salt, pepper, smoked paprika, a pinch of sugar, and apple cider vinegar.

Finally I stained the mixture and cooked it down in some olive oil.