Salsa roja

The Recipe

• 4-5 dried ancho chiles

• 8-10 dried arbol chiles

• 1/2 yellow onion

• 6 cloves garlic

• 4 roma tomatoes

• 1/2 bunch cilantro

• juice of 3 limes

• 1 tbsp gochugaru

• 1 tbsp cumin

• 2 tbsp kosher salt

• 1 tbsp black pepper

Peel onion and garlic.

Remove stems from dried chiles.

Broil chiles, tomato, garlic, onion until charred on top.

Let cool, combine with all other ingredients in blender with 1/4 to 1/2 cup of water depending on how well it's blending.

The Bullshit

This one is my take on Roy Choi's salsa from his newest cookbook "The Choi of Cooking" (his is probably better, so go buy the book). This one is super umami heavy, which I like. You may want to tone down the salt a bit to your taste. Also add more arbols if you want to crank up the heat.

Goes great on:

• Carne asada tacos

• Eggs

• Anything off the grill