Red Salsa
2 to 2½ cups
Cooking Methodstir-frying
CostInexpensive
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionCocktail Party, game day
Recipe Coursecold appetizer
Dietary Considerationvegetarian
Equipmentfood processor
Five Ingredients or LessYes
Taste and Texturegarlicky, hot & spicy, savory
Type of Dishdip/spread
Ingredients
- 12 dried New Mexican chile pepper pods
- ½ cup vegetable oil
- 3 cloves garlic
- 1 teaspoon chopped fresh oregano
- 6 large ripe tomatoes, peeled, and seeded
- Salt
- Tostados, for serving
- Food processor
Instructions
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Cut the chiles in half and devein and seed them.
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In a heavy skillet, heat the oil and fry the chiles quickly until they begin to turn a brighter shade of red.
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Remove with a slotted spoon and place in a bowl of water. Let the chiles soak for 30 minutes.
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In the skillet with the hot oil, toast the garlic cloves until golden.
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Place the garlic in a food processor and chop.
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Add the drained chiles and chop coarsely.
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Add the oregano and tomatoes and chop coarsely.
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Remove the salsa to a bowl and set aside at room temperature for 2 hours.
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Before serving, season to taste with salt.
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Serve with tostados.
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