Choza Salsa Recipe
Make Choza Salsa Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted base
Fresh finishing
Method
Roasted base
- 1
Prepare ingredients
Preheat broiler or grill to high. Quarter the Roma tomatoes. Peel and halve the white onion. Leave garlic cloves unpeeled or peel as preferred. Trim stems from chiles; leave seeds in for more heat or remove some seeds for milder salsa. If using dried guajillo, remove stem and seeds, then briefly toast in a dry skillet about 20–30 seconds until aromatic.
- 2
Rehydrate guajillo (if using)
Place toasted guajillo in a small bowl, cover with 1/2 cup hot water, and let soak 15 minutes until pliable. Drain and reserve soaking liquid; chop roughly before blending.
- 3
Roast
Arrange tomatoes (cut side up or down as preferred), onion halves, garlic, and chiles on a rimmed baking sheet. Brush with olive oil and sprinkle smoked paprika over the tomatoes. Broil 6–10 minutes, turning once, until skins are blistered and blackened in spots and the onion is soft. If using a grill, roast over direct heat until charred.
- 4
Cool and peel (optional)
Remove from heat and let cool slightly. Peel tomato skins and garlic if desired — leaving some charred skin adds smoky flavor. Remove stems from chiles and discard large seeds if you want less heat.
- 5
Blend base
Transfer roasted tomatoes, onion, garlic, chiles, and rehydrated guajillo (if using) to a blender or food processor. Add smoked paprika again if you want more smokiness. Pulse until you reach a coarse to medium-smooth texture depending on preference. If mixture is too thick, add 1–2 tablespoons reserved guajillo soaking liquid or warm water to loosen.
Fresh finishing
- 6
- 7
Rest and marry flavors
Let the salsa rest at room temperature for 15–30 minutes to allow flavors to meld. For best flavor, refrigerate for at least 1 hour before serving; bring back to room temperature for serving if cold.
- 8
Serve
Serve with tortilla chips, spoon over tacos, grilled meats, or use as a condiment. Keeps refrigerated in an airtight container for up to 5 days.