Authentic Mexican Red Sauce
A vibrant and flavorful homemade salsa made with roasted tomatoes, garlic, and chilies that adds depth to countless dishes.
Ingredients
Main Ingredients
- 2 pieces ripe Roma tomatoes Succulent and juicy, perfect for creating a rich base.
- 1 piece medium white onion Adds a hint of sweetness and depth.
- 3-4 cloves garlic Aromatic and flavorful.
- 4-5 pieces dried chilies (guajillo, pasilla, chipotle) Each brings a unique smoky richness.
- 1 tablespoon avocado or vegetable oil Provides a silky finish.
- ½ teaspoon Mexican oregano Fragrant and earthy.
- to taste Salt and black pepper Enhances the natural flavors.
- 2 tablespoons apple cider vinegar Provides tangy brightness.
Instructions
Preparation
- Heat a dry cast-iron skillet or comal over medium-high heat for about 3 minutes.
- Place halved Roma tomatoes cut-side down in the skillet and char for 4-5 minutes until the skin blisters and starts to blacken.
- Add the halved onion and whole garlic cloves, turning them every 2-3 minutes until nicely charred and fragrant.
- Remove the charred vegetables from the skillet and set aside to cool slightly.
- In the same skillet, toast the dried chilies for 30-60 seconds per side until puffed, watching closely to avoid burning.
- Transfer the toasted chilies to a bowl, cover with hot water, and soak for 15 minutes to soften.
- Drain the chilies, remove stems, and keep some seeds if you prefer additional heat.
- In a blender, combine the charred vegetables, soaked chilies, oregano, salt, pepper, and apple cider vinegar with 2-3 tablespoons of water. Blend until smooth and creamy.
Cooking
- Heat the vegetable oil in a saucepan over medium heat, then pour in the salsa mixture, letting it simmer for 10-15 minutes while stirring occasionally.
- Adjust the seasoning to taste, adding more salt, pepper, or vinegar as desired.
Notes
Use fresh ingredients for the best flavor. Adjust the number of chilies based on your heat preference. Blend for smoother consistency, or pulse for chunkier sauce.