Salsa roja with dried chiles (Salsa roja de chiles secos) from Tu Casa Mi Casa: Mexican Recipes for the Home Cook (page 50) by Enrique Olvera

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sometimes on June 09, 2025

    Used a couple less romas than specified because they were quite large. Otherwise made as written. This ended up making about twice the claimed amount. Not sure if the authors expect very small tomatoes or if it’s just a misprint since I haven’t made other recipes from this book yet. Regardless the dried chiles were a prominent flavor. Not a dip or condiment salsa for me but will find many uses as a base for simmered things as alluded to in the opening text for this subsection

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