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January 18, 2015

Rosa’s Salsa Mexicana



Dear Rosa,
I still think about your mexican salsa and mind & belly busting breakfasts two months after the fact. I wish I could have packed you in my bag and brought you home, but that might have been uncomfortable for you.  I doubt you’ll ever read this, but thank you again and again from texas for reminding me that no matter how hard we try… american breakfast will never be better than mexican breakfast.
xo, aimee

Note: This sauce is so versatile, it can be served over tortilla chips with melted cheese, with leftover roast chicken or pork, plain over a tortilla (as shown here) but no matter how you do it don’t even think about forgetting the fried egg. This red salsa is kind of awesome!


Salsa Mexicana

2 dried ancho chilis (steeped & rehydrated in hot water) stemmed, deseeded, and chopped
1/2 white onion chopped
1 lb small red tomatoes (I like campari, but you could use cherry or any tomatoes on the vine would work) quartered
1/2 lb tomatillos (removed from husk, rinsed & quartered)
2 large cloves of garlic crushed
1/2 cup chopped cilantro
1 tsp salt (or to taste)
1 tsp hot sauce (or to taste) such as rosa’s salsa negro
1 tbsp canola oil
1 tbsp olive olive oil


Add the chopped chilis in a frying pan with the canola oil. Toast them for about 5 minutes. Reserve oil (it will be a nice red color) for the salsa. Then add chilis and all of the ingredients to a blender. Blend until smooth. Don’t worry, it will be light in color (whitish) until you cook it. Add the blended ingredients back into the frying pan and cook for 1 hr on low until it has reached the flavor you desire. Check for seasoning and adjust as needed.



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