Sep 05, 2017 Heat the oil in a large skillet or casserole set over mediumhigh heat. Once hot, add the salsa and incorporate the remaining slices of chile. Cook for 5 to 6 minutes.Jan 04, 2015 Chile de rbol Salsa (Makes about 2 cups) Fill a small saucepan about halfway with water. Place over medium heat. You will be putting the chiles in this later to rehydrate. Remove the stems from the guajillo, puya, and rbol chiles. Remove the veins and seeds from the guajillo and puya chiles. chile martajada
Red Salsas from Mexico (Salsas Rojas de Tomate) Real Mexican salsa began with the Spanish conquest of Mexico, when they created the spicy concoction made with the combination of chili peppers, and tomatoes known today as salsa, used atop many dishes, and that you can find in any restaurant in Mexico accompanied with tortilla chips as an appetizer while you wait for your meal.