Members recipe
Dark Salsa Roja with Habaneros
4.9(677 ratings)Most salsa roja owes its color to charred tomatoes, but soaked dried chiles and sun-dried tomatoes get you there without any heat source. Guajillos bring a fruity, gentle warmth, while fresh habanero adds a sharp edge you can dial up or down. The texture ends up glossy and pourable, perfect for spooning over raw tacos or dunking flax chips.
- Hands-on
- 15 min
- Soak
- 40 min
- Total
- 55 min
- Serves
- 6
- Level
- Moderate
Method
This one lives on the members shelf
Rehydrated guajillo chiles, sun-dried tomato and a whole habanero blend into a deep brick-red salsa with a slow, smoky burn. Join to see the full ingredient list, every step and the kitchen tip.
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