Creamy Salsa Verde and Creamy Salsa Roja

Recipes adapted from Cooking Con Claudia.

Ingredients:

Creamy Salsa Verde:

• 2 TBSP oil
• 5 tomatillos, washed, dried, and halved
• Chile Serrano or jalapeños, halved lengthwise
• 1/4 onion
• 3 garlic cloves
• Handful of cilantro
• 1/4 c. water
• Salt and pepper, start with 1/2 tsp., then to taste

Creamy Salsa Roja:

• 2 TBSP oil
• 3 Roma tomatoes, halved
• 1/4 onion
• 4 garlic cloves
• 2 New Mexico or guajillo chile pods
• 2-3 chile árbol
• 1/4 c. water
• 1/4 tsp. oregano
• Salt and pepper, start with 1/2 tsp., then to taste

Directions:

1. Cook Salsa Verde Vegetables: Heat oil in a skillet over medium heat. Add the halved tomatillos cut side down, then add the serranos or jalapenos cut side down, then add the onion in pieces and cook for 2 minutes. After 2 minutes, flip tomatillos, peppers, and onion to the other side and add the garlic cloves and cook for another 2 minutes. Turn burner off and cool for 5 minutes.
2. Blend Creamy Salsa Verde: After 5 minutes, transfer everything, including the oil to a blender cup and add the cilantro, water, salt, and pepper and blend until smooth. Taste and adjust seasoning.
3. Cook Creamy Salsa Roja Vegetables: Heat oil in a skillet over medium heat. Add the halved tomatoes cut side down. Once the tomatoes start to sizzle, add the onion in pieces and allow to cook for 2 minutes. After 2 minutes, flip the tomatoes and onion over and add the garlic cloves and cook for another 2-3 minutes; then add the tomatoes and onion to a blender cup.
4. Heat Chiles: In a skillet over low heat, add a little more oil, then add the cleaned guajillo and chile arbol and cook for a few seconds until you start to smell them. Be careful not to burn them.
5. Blend Creamy Salsa Verde: Add the guajillo and arbol chiles to the tomatoes and onion in the blender cup. Allow the oil in the pan to cool for 5 minutes and add the oil to the blender cup. Add the water, oregano, salt, and pepper and blend until smooth. Taste and adjust seasoning.

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Creamy Salsa Verde and Creamy Salsa Roja

Recipe by RC

Ingredients

• Creamy Salsa Verde:

• 2 TBSP oil

• 5 tomatillos, washed, dried, and halved

• Chile Serrano or jalapeños, halved lengthwise

• 1/4 onion

• 3 garlic cloves

• Handful of cilantro

• 1/4 c. water

• Salt and pepper, start with 1/2 tsp., then to taste

• Creamy Salsa Roja:

• 2 TBSP oil

• 3 Roma tomatoes, halved

• 1/4 onion

• 4 garlic cloves

• 2 New Mexico or guajillo chile pods

• 2-3 chile árbol

• 1/4 c. water

• 1/4 tsp. oregano

• Salt and pepper, start with 1/2 tsp., then to taste

Directions

• Cook Salsa Verde Vegetables: Heat oil in a skillet over medium heat. Add the halved tomatillos cut side down, then add the serranos or jalapenos cut side down, then add the onion in pieces and cook for 2 minutes. After 2 minutes, flip tomatillos, peppers, and onion to the other side and add the garlic cloves and cook for another 2 minutes. Turn burner off and cool for 5 minutes.
• Blend Creamy Salsa Verde: After 5 minutes, transfer everything, including the oil to a blender cup and add the cilantro, water, salt, and pepper and blend until smooth. Taste and adjust seasoning.
• Cook Creamy Salsa Roja Vegetables: Heat oil in a skillet over medium heat. Add the halved tomatoes cut side down. Once the tomatoes start to sizzle, add the onion in pieces and allow to cook for 2 minutes. After 2 minutes, flip the tomatoes and onion over and add the garlic cloves and cook for another 2-3 minutes; then add the tomatoes and onion to a blender cup.
• Heat Chiles: In a skillet over low heat, add a little more oil, then add the cleaned guajillo and chile arbol and cook for a few seconds until you start to smell them. Be careful not to burn them.
• Blend Creamy Salsa Verde: Add the guajillo and arbol chiles to the tomatoes and onion in the blender cup. Allow the oil in the pan to cool for 5 minutes and add the oil to the blender cup. Add the water, oregano, salt, and pepper and blend until smooth. Taste and adjust seasoning.