Making this deep, brick red salsa starts by toasting six different chili peppers—including anchoes, guajillos, and chipotles—in hot oil until they begin to smoke. When you open a jar, you'll immediately notice that deep, roasty chili aroma. The flavor is toasty, rich in a way that reminds me of good
Oaxacan mole sauce, yet smooth and balanced with a bright acidity. There’s a slow-growing heat that’s pronounced but never overwhelming. The texture is smooth, not chunky, with small bits of peppers and spices.
It’s outstanding alongside grilled meats, as a marinade for
beef or
pork, or as a rich addition to your breakfast burrito.