Popular Features:
View Cart

Salsa Costeno Rojo

 
Salsa Costeno Rojo
costeno-rojo-300.jpg

This salsa features the costeno rojo chile, a relative of the guajillo.  It is combined with tomatillos, onions and cilantro.

  • PrepN/A |
  • TotalN/A |
  • ServesN/A
Print
0
Be the first to rate!0
Email

Ingredients

    • 6 costeno rojo chiles
    • 8 tomatillos (about 1 / 2 kg.)  hulls removed
    • 1 clove garlic
    • 1 / 2 cup (125 gr.) chopped onion
    • 1 / 3 cup (15 gr.) chopped cilantro
    • 1 / 2 teaspoon salt

Instructions

Toast the chiles and green tomatoes on a comal or iron skillet. Should be dark but not burned.

In a saucepan, cook green tomatoes in boiling salted water for 5 minutes. Drain.

In a food processor or  blender, puree the peppers, green tomatoes and garlic. 

Place the mixture into a bowl and  add the onion, cilantro and salt and mix well.  Correct the seasoning.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Jimmy's Mayhaw Wine

    A recipe for making wine using mayhaw fruit.

  • Blue Cheese Burgers

    The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.

  • Mustard-Herb Chicken Breast

    This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.

  • Summer Squash and Gruyere Frittata

    We used yellow crookneck squash for our Summer Squash and Gruyere Frittata but zucchini or any summer squash will work. This will serve 4 people with a nice side of fresh fruit. We made it for two of us and we still have half for leftovers.