The blend of oranges, habañeros, roasted tomatoes, and morita chiles creates a spicy and citrusy taste to Salsa Roja and Naranja.
It’s been difficult to post a new salsa with a busy school schedule, but I always need to have some type of salsa in my kitchen. This has been a new go-to creation for me, that I have been able to use with a wide variety of dishes.
I’ve already tested out the salsa with friends at a super bowl party earlier this year as well as sending a batch of it to my sister. They all really enjoyed it and I am excited to finally share this salsa recipe with everyone now that spring break has arrived.
INGREDIENTS
5 roma tomatoes, roasted
3 garlic cloves, roasted
1/2 red onion, roasted
1 Guajillo chile, roasted
1 Pasilla chile, roasted
3 Morita chiles, roasted
1 habañero, seeded
½ orange, juiced
¼ cup cilantro
2 tbsp chile water (from the soaked chiles)
1 tsp salt
¼ tsp pepper
DIRECTIONS
Roast the guajillo, pasilla, and morita chiles over medium-high heat on the stove for 10-20 seconds on each side or until lightly charred. Then place them in a bowl of warm water to soak for 10 minutes (do NOT discard the water when completed, save it for later in the recipe). After the chiles have finished soaking, remove the seeds and stems. Then transfer the chiles as well as 2 tbsp of the chile water to the blender.
Next place the tomatoes, garlic, and red onion on the stove over medium-high heat and roast for five minutes or until moderately charred on all sides. Once completed, put the ingredients into the blender.
Cut off the stem and remove the seeds from the habañero before adding to the blender along with the orange juice and cilantro. Purée for one minute and then add the salt and pepper. Blend for two additional minutes before serving.
Sunday Salsa 
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