A bright, slightly smoky salsa roja that balances the richness of chile rellenos. This sauce is quick to prepare and can be made smooth or chunky, depending on your preference.

Ingredients

• 6 Roma tomatoes, halved
• 2 cloves garlic, unpeeled
• 1/2 medium white onion, sliced thick
• 2 dried Guajillo chiles, stemmed and seeded
• 1 dried Ancho chile, stemmed and seeded
• 1 fresh Jalapeño, stemmed (optional, for heat)
• 1 Tablespoon vegetable oil
• 1/2 teaspoon salt (more to taste)
• 1/2 teaspoon cumin
• 1/2 teaspoon sugar (optional, balances acidity)
• 1 cup water or chicken stock

Preparation

1. Toast the dried chiles: In a dry skillet over medium heat, toast Guajillo and Ancho chiles for 30 seconds per side until fragrant. Remove and soak in hot water for 10 minutes to soften.
2. Roast vegetables: In the same skillet or on a hot comal, roast tomatoes, onion slices, garlic (still in skins), and Jalapeño until charred in spots and softened. Peel garlic after roasting.
3. Blend: Place soaked dried chiles, roasted vegetables, salt, cumin, sugar (if using), and 1 cup water or stock in a blender. Blend until smooth.
4. Simmer: Heat 1 Tablespoon oil in a saucepan. Pour in blended sauce and simmer 10–15 minutes, stirring occasionally, until slightly thickened and flavors meld.
5. Adjust and serve: Taste and adjust seasoning with more salt if needed. Serve warm over chile rellenos.