Red Salsa

This image courtesy of Tom Eckerle

2 to 2½ cups

Cooking Methodstir-frying



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


  • 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


  1. Cut the chiles in half and devein and seed them.

  2. In a heavy skillet, heat the oil and fry the chiles quickly until they begin to turn a brighter shade of red.

  3. Remove with a slotted spoon and place in a bowl of water. Let the chiles soak for 30 minutes.

  4. In the skillet with the hot oil, toast the garlic cloves until golden.

  5. Place the garlic in a food processor and chop.

  6. Add the drained chiles and chop coarsely.

  7. Add the oregano and tomatoes and chop coarsely.

  8. Remove the salsa to a bowl and set aside at room temperature for 2 hours.

  9. Before serving, season to taste with salt.

  10. Serve with tostados.


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