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Salsa Rojo —Time-Tested Recipe from Boulder's B&B

 

Note: we only suggest canned tomatoes because most of the year it’s hard to get good, sweet fresh tomatoes.

Ingredients:

• 8—12 red chilies, depending on how hot they are
• 1 28 oz can crushed tomatoes with basil (or 6 ripe tomatoes; 8 if they are smallish)
• 2 medium onions, chopped
• 2 T Olive Oil

 

Instructions:

1. If you are using fresh tomatoes, cut them in half and roast them under the broiler until they begin to turn black. 
2. Peel off the skins and chop them. 
3. Cook the chilies in about an inch of water at a slow boil in a smallish covered saucepan for half an hour or so, until soft, adding water as necessary to not boil them dry. 
4. Let them cool slightly, pull of the stems and remove as many seeds as you can easily get.  Some seeds are fine.
5. Puree the chilies in their cooking water. 
6. Peel and chop the onions, and sauté them in olive oil until they turn translucent.
7. Combine all the ingredients in a pan and simmer them for at least an hour; the longer the better.