This is an easy red sauce that will accompany your mexican dishes or tex mex food. You can use it in chili, on burgers, as a dip, on rice, in beans or with any number of dishes. Salsa roja is versatile and tasty. You can make it in a molcajete (mexican mortar) or food processor. The reason for using a molcajete is to get the salsa somewhat runny but not completely pureed to a liquid.
What you need:
Cilantro, maybe a tablespoon's worth, chopped
8 dried chile de árbol chiles, stemmed and seeds removed (or not, depending on if you want the extra heat)
Either 4 oz canned diced tomatoes or a nice large tomato peeled and seeded.
1/2 tsp salt or more to taste
1 clove garlic or more if you like it, minced
A bit of lime juice, maybe 1/4 lime.
What you do:
1. Heat a skillet with a little oil to medium. Heat and saute the chile de árbol chiles for 8 to 10 minutes so they soften up a bit. You can cook the garlic a little if you want to remove the raw flavor. It's up to you.
2. Put the chiles in your food processor or molcajete/mortar. Grind them very fine.
3. Add the diced tomatoes and mash (or run food processor) until they are mostly pureed but not completely liquid.
4. Add the cilantro, salt, lime juice and garlic.