Salsa Roja - Perfect Cooked Salsa Recipe

Steps

1. Remove stems from dried chilies and shake out seeds
2. Carefully toast dried chilies in a dry skillet until warm and fragrant
3. Roughly chop onion, garlic and the toasted chilies then place in a small sauce pan along with about 200 ml of water.
4. Bring chili and vegetable mixture to a boil, lower heat and simmer gently until chilies have softened – about 20-30 minutes.
5. While chilies are simmering, place tomatoes in a colander to drain off excess moisture.
6. Using a stick blender, process chilies, onion and garlic to a thick sauce.
7. In a mixing bowl stir together chili sauce and tomatoes, then add olive oil, Mexican oregano, chipotle powder, agave syrup and the freshly squeezed juice of one lime.
8. Roughly chop leafy parts of the cilantro and add to the salsa as well.
9. Stir everything together, cover and refrigerate for at least an hour.
10. Before serving, season the chilled salsa with salt and pepper to taste. Add a little extra lime juice and/or agava syrup, too, if things seem a little bland.