Salsa Roja Recipe – Sunset Magazine

Made with chiles de arbol and jalapeños, this salsa roja recipe is ideal for tacos, burritos, and chips—or any other food you love.
Using two kinds of chiles creates the depth in this salsa. The dried arbol chiles add a vivid pop of heat, and the jalapeños contribute a freshness that's perfect with tomatoes. The salsa comes from Barbara Mozqueda, a San Francisco cook who with her husband, Vidal, hosts big backyard parties. The salsa is excellent with Vidal's Carne Asada with Nopales and Spring Onions. This recipe goes with: Carne Asada with Nopales and Green Onions

Salsa Roja Recipe – Sunset Magazine