Salsa Hidalgo Roja is the hottest of the tomato and chile enchilada sauces I make. It uses very spicy varieties of peppers, either chiles de arbol or de pequin, in addition to jalapeño. They are small but mighty, in terms of heat. Remember to use food handlers’ gloves when working with dried or fresh chiles, especially these extremely hot ones.
Makes about 4 cups, enough for 8 to 10 enchiladas
5 tomatoes (about 2 pounds), coarsely chopped
½ white onion, chopped
½ jalapeño, cut into 4 pieces
3 garlic cloves, finely chopped
1½ teaspoons salt
10 chiles de arbol, or 5 chiles de pequin
¼ cup finely chopped fresh cilantro leaves
Use for
Preheat the oven to 350°F.
In a medium saucepan over high heat, combine the tomatoes, onion, jalapeño, garlic, salt, and 1½ cups water. Bring to a boil. Reduce the heat and simmer for about 20 minutes. Set aside off the heat to cool for about 10 minutes.
While the tomatoes are cooling, place the dried chiles in a single layer on a baking sheet and roast in the oven for 3 to 4 minutes, until the edges are brown and the skin begins to peel.
In a blender jar or work bowl of a food processor, combine the tomato mixture, the roasted chiles, and the cilantro. Process on low speed for about 15 seconds, then on high for another 15 to 20 seconds or until all the chiles are liquefied and smooth.
Transfer the sauce to a medium saucepan and place over medium heat until heated through. Set aside off the heat for at least 10 minutes to let the flavors mellow before serving.
The sauce may be refrigerated up to 1 week or frozen for up to 3 months.