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Salsa Roja Ch Recipe

by Global Cookbook

Ingredients

3 x Pasilla, guajillo or possibly ancho chilies -- Dry 3 x Serrano, chili arbol, Thai bird -- Dry

3 x Garlic Cloves, Raw -- With Skin

Directions

1. Heat a large flat griddle or possibly skillet over high heat. Place the chilies on the dry skillet, along with the garlic. Check them every few min, looking for brown spots as they toast on the dry griddle; turn both the chilies and the garlic cloves, keeping an eye on the color and more importantly on the aroma.
2. When the scent changes and takes on a toasty, rich character, they're done.
3. Remove them from heat and let them cold for a few seconds.
4. When cold sufficient to handle (the peppers cold more quickly than the garlic, that in turn takes longer to cook), pull out the stems, veins, seeds and placentas from the chilies. Tear the skins into medium-sized chunks and place them in a small bowl. Pour boiling water over them just to cover, then place a smaller bowl or possibly saucer over the peppers to keep them immersed in the water. Set your timer for at least 30 min before continuing.
5. After the peppers have had time to soak well, pour the peppers and water into a blender. Peel the skins off the garlic cloves (that should smell sweet, smoky and wonderful in their own right) and drop them into the blender as well. Puree thoroughly. The sauce will be chunky; if appearance is important, you can strain it through a wire strainer to get the larger pcs of the skin out of the mix. Taste it; add in salt and serve immediately.

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