Salsa Roja

In Mexico you always have the choice as to red or green sauce, no Mexican feast is complete without both.
It all depends on the chilies and colour of tomatoes you use in the sauce. Red sauce is more smoky if you use mulato chilies which I have in this one, it is much more mild than salsa verde also, but this is always not the case

Method

soak all the chilies in a small bowl for an hour and keep the water, slice off the stalks and place the rest in a blender with all other ingredients, add in the water bit by but until you have reached your preferred consistency.

Serve alongside salsa verde for any Mexican dish

• Chipotle
• Mulato Chilies
• Not Meat
• Salsa Roja