Go Back
Print

Salsa Rosa

MAKES 2 CUPS An adaptation of Michael Chiarello’s mother’s recipe, this sauce freezes well and is a perky accompaniment to fish, omelets, pasta, or even hummus (mix it in!).

Ingredients

  • 6 large red bell peppers
  • 2 tablespoons olive oil
  • 2 serrano chiles
  • 1 clove garlic, thinly sliced
  • 1-1/2 teaspoons chopped fresh oregano leaves
  • 1/2 cup tomato puree
  • 3/4 teaspoon kosher salt
  • 1-1/2 teaspoons red wine vinegar
  • Freshly ground black pepper

Instructions

  1. Preheat the broiler. Broil the peppers about 4 inches from the heat, turning to blister all sides, 15 to 20 minutes. Transfer the peppers to a paper bag and close tightly to steam and cool.
  2. In a small skillet, heat the olive oil over high heat until shimmering. Add the chiles, lower the heat to medium, and cook, turning occasionally, until the chiles are softened, lightly browned, and blistered on all sides, 6 to 8 minutes. Remove the skillet from the heat and let the chiles cool in the oil. When cool enough to handle, remove and discard the stems and reserve the chiles in a bowl, leaving the oil in the skillet.
  3. Reheat the pan of oil over medium heat. Add the garlic and cook until lightly browned, about 30 seconds. Add the oregano and sauté briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
  4. Peel, stem, derib, and seed the peppers but do not rinse them. Put the peppers, serranos, and tomato puree in a blender and blend until smooth. Add the vinegar and the black pepper to taste and blend again. Taste and adjust the seasonings. Refrigerate for up to 5 days or freeze for up to 4 months.