The world of the Mexican salsas is almost infinite, thanks to the wide variety of fresh and dried chilies with which the Mexican cuisine counts. There are also slight variations that can be made to the salsas, by using a distinct ingredient like the criollo pepper.
In this version of the red salsa, besides the tomato, we will use dried criollo peppers. This chili is typical of Oaxaca, is moderately spicy and it has a delicious flavor because it has a slight sweetness. This red salsa is very special because its flavor acquires another nuance with the criollo pepper. It is a salsa where you will find softness, interesting flavors and little hotness – you will love it.
The red salsa with criollo pepper is the one that has to be put on the table at breakfast time. When the plate with Mexican breakfast gets to your table use the salsa, it gives a very good flavor to anything that it touches.
About the Recipe
In this preparation you are only going to cook and blend, it really is very easy to make.
The criollo peppers that are used in the salsa have to be dried.
If you would have trouble for getting the criollo peppers, substitute them for 7 guajillo peppers (2.4 oz).
To make the recipe 15 minutes are needed.
Yields 2 cups.
10 dried Criollo Peppers (2.4 oz)
5 Tomatoes (2.2 oz)
1/2 Onion (2.6 oz)
2 Garlic cloves (.2 oz)
2 tablespoons of Olive Oil
1/2 tablespoon of Salt
1 Kitchen Spoon
Cook and Blend
Put in a saucepan:
10 dried Criollo Peppers.
The enough Water to cover all the ingredients.
The criollo peppers are used with seeds and veins so the salsa has more flavor.
Bring the saucepan water to a boil over high heat.
Leave the ingredients cooking in the boiling water for about 7 minutes, until they soften.
Transfer from the saucepan to a blender, with a kitchen spoon, the ingredients that were cooked.
Also add in the blender:
2 Garlic cloves.
Blend very well the ingredients and reserve.
Cook the Salsa
Heat in the saucepan over medium heat 2 tablespoons of olive oil.
Incorporate in the saucepan:
Strain the Mixture that was blended.
1/2 tablespoon of Salt.
Mix the saucepan ingredients.
Cook the red salsa with criollo pepper for about 4 minutes, until it thickens a little and acquires a more intense color; stir occasionally.