Salsa Roja is a flavor packed earthy red chili sauce that goes great with tons of dishes. This Salsa Roja is pan charred then briefly blended for a robust chunky salsa. Use it for eggs, meats, burgers, tacos, or just for dipping tortilla chips!
Remove the husks from five tomatillos and wash thoroughly. Remove the skin from a medium white onion and roughly chop. Wash tomatoes.
Heat a cast iron skillet over medium high heat.
Place tomatillos and tomatoes around the outside of the skillet. Add onions to the center. Cook vegetables untouched until the bottom begins to char. Turn or toss occasionally to prevent burning. Transfer to a medium metal or glass bowl as each ingredient is charred to your liking. If the tomatoes or tomatillos are still firm, add a 1/4 cup of water to the pan and cover to steam for a few minutes to soften them up. Heat chilis on their own for about 15 seconds per side. Transfer to bowl and remove the stems when they're cool enough to touch.
Allow ingredients to cool for 5-10 minutes. Transfer all ingredients to a blender with a teaspoon of salt. Pulse to reach desired consistency.
Place salsa in a container that has a tight fitting lid. Place in refrigerator with lid to completely cool for about an hour. Taste to see if it needs any more salt. Cover tightly with lid and refrigerate for about 24 hours before consuming.
Notes
For a thinner sauce, pulse ingredients in blender until completely smooth. Strain over a medium bowl to remove chunks. Use half the amount of chilis for a mild Salsa Roja.