INGREDIENTS

INSTRUCTIONS

If you have dried chipotles, simply tear them and add them to the
chiles when you pour the boiling water over them. If you are using
canned chipotles such as chipotles en adobo (a tomato-based sauce
that adds a faint sweetness; great for grilling!), just roughly chop
the chipotles before adding them to the blender.
This is also a *great* marinade for strong-flavored fish; in fact, Kim
called a few minutes ago to tell me she's making grilled shark coated
with salsa roja. We've also made something like this with chipotles,
adding olive oil, lime juice and cilantro to make it a kind of
vinaigrette, and slathered it on salmon that we then broiled. That
was terrific.
By the way, I use salsa roja as a dip for tortilla chips, as a
condiment for eggs, as a taco sauce, and as the basis for my current
favorite chile Colorado. That's a real simple recipe:
Make 1 or 2 recipes of salsa roja, above.
Marinate 1 to 2 pounds of beef (or if you can get it, buffalo meat)
in the chile sauce, letting it stand overnight.
The next evening, pour the meat and the sauce into a large saucepan
(unless you were clever enough to marinate them in the saucepan, in
which case you don't have to wash an extra dish and you can just
shove the whole thing onto the stove). Bring the meat and sauce to a
boil, then reduce the temperature to a simmer. Cook covered for 20
minutes, then remove the cover and cook to reduce and thicken the
sauce, about 30 minutes longer. Serve with fresh tortillas, frijoles
negros and platanos fritos.
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