Salsa Roja

Name: Salsa Roja
Prep time: 7 s
Total time: 30 s
Yield: 4
Ingredients: Vegetable Oil -- 1 Tbsp,Tomatoes Fresh -- 16 ea,Yellow Onion Peeled Halved -- 1/2 ea,Fresno Chilis Halved Seeded -- 2 ea,Garlic Cloves Peeled -- 5 ea,Minor’s Ancho Flavor Concentrate -- 3 Tbsp,Minor’s Chipotle Flavor Concentrate -- 2 tsp,Lime Juice Fresh --1/4 cup,Salt Kosher -- 1 tsp

Preparation time
30 min
Difficulty Intermediate
Number of servings
4

Ingredients

Vegetable Oil -- 1 Tbsp
Tomatoes, Fresh -- 16 ea
Yellow Onion, Peeled, Halved -- 1/2 ea
Fresno Chilis, Halved, Seeded -- 2 ea
Garlic Cloves, Peeled -- 5 ea
Minor’s Ancho Flavor Concentrate -- 3 Tbsp
Minor’s Chipotle Flavor Concentrate -- 2 tsp
Lime Juice, Fresh --1/4 cup
Salt, Kosher -- 1 tsp

Preparation

1

Preheat a large cast iron pan over medium heat. Once hot, add the vegetable oil.
2

Immediately add the tomatoes, onion, Fresno chilis, and garlic. Cook until a medium char and heavy blistering occurs.
3

Transfer tomatoes, onion, Fresno chilis, and garlic to the base of a blender. Gently blend at a medium low speed until a thick chunky mixture has formed.
4

Add Minor’s Ancho Flavor Concentrate, Minor’s Chipotle Flavor Concentrate, lime juice, and salt to the base of the blender.
5

Blend on medium low speed until all ingredients are incorporated. Slowly increase blender speed to medium high, processing the salsa until the desired consistency is achieved.
6

Preheat a saucepan over medium high heat. Add the salsa to the pan and simmer until slightly thickened/nappe, stirring consistently.
7

Remove from heat. Transfer to a container and cool - ensure the mixture drops from 135°F (57°C) to 70°F (21°C) in two hours, then from 70°F to 41°F (5°C) or below in the next four hours. Cover the container with an airtight lid and store under refrigeration until use.