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Salsa Roja

Briar Rose owner Gary Hardin suggests using canned tomatoes when you can't get ripe, fresh tomatoes.

Ingredients 1 28-ounce can crushed tomatoes with basil (or 6 sweet, ripe, medium red tomatoes)
8-12 red chiles, depending on how hot they are, and how hot you want the salsa
2 medium onions, chopped

If you are using fresh tomatoes, cut them in half and roast them under the broiler until they begin to turn black. Peel off the skins and chop them. In a medium, covered saucepan, cook chiles in about an inch of water at a slow boil 1/2 hour, until soft, adding water as necessary so they don't boil dry. Cool chiles slightly, pull off the stems and, using a spoon or butter knife, remove as many seeds as you can easily get. In a blender or food processor, purée chiles in their cooking water. Peel and chop the onions, and sauté in olive oil in a large pan over medium-high heat until they turn translucent. Combine all the ingredients in the pan and simmer for at least an hour; the longer the better.