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Salsa Roja

Salsa Roja

Scale Your Recipe

Prep Time 20 min


1 1/2 Tbsp. Mexican Oregano  
1/4 tsp.  Cumin Seed 
1/4 tsp.  Coriander Seed 
9 each Roma Tomatoes , skinned 
6 oz. Guajillo Peppers , stemmed, seeded, hydrated in hot water 
1 1/2 oz.  Chipotle , canned, rinsed 
1/4 cup  Cilantro Leaves 
1 Tbsp.  Lemon Juice  
1 1/2 Tbsp.  Sugar  
1 1/2 Tbsp.  Apple Cider Vinegar  
1 1/2 Tbsp.  Garlic , minced 
 Salt , as needed 


1.) In a pan on medium high heat, toast the Mexican oregano, cumin seed, and coriander seed until fragrant. Transfer to spice grinder and finely grind.

2.) Add all ingredients except salt to blender and pulse until uniform.

3.) Season salsa with salt to taste and hold cold for service.

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