Chef's Notes
1/4 bunch of cilantro weighs about 1/2 oz (15 g).
If the color appears greenish-brown, then increase the California chiles for more red color.
Step 1: Preparing the Salsa Roja
- 1 lb (450 g) Roma tomatoes
- 2 each arbol chiles, de-stemmed
- 2 each California chiles
- 1 each jalapeño chile, de-stemmed
- 3 oz (90 g) white onion
- 2 each garlic cloves
Add the tomatoes, chiles, onion and garlic to a pot of boiling hot water. Add salt and boil until the tomatoes and chiles soften. Strain the ingredients and cool at room temp for about ten minutes.
Step 2: Combining the Ingredients
- 1/4 bunch fresh cilantro, lower stems trimmed
- salt (to taste)
- black pepper, ground (to taste)
Add fresh cilantro and the tomato mixture to a blender. Set the speed to medium, close the lid, and pulse until you reach a salsa consistency. Carefully open the lid, allow steam to escape, and check the texture.
Adjust the texture and seasoning as desired.