Pippin Hill Executive Chef Bill Scatena serves the salsa roja over cordero asado (recipe in our Fall 2015 Wine Club brochure) paired with our 2014 Cabernet Franc.
– 6 Guajillo Chilies, stem pulled off and seeds removed from 3
– 2 cloves Garlic
– 2 teaspoons kosher salt
In a small sauce pan, bring 2 quarts of water, the chilies and garlic to a boil. Cook at a gentle boil for 10 minutes then transfer the chilies to a blender. Add 1.5 cups of the boiling liquid to the blender as well as the salt. Turn on and process at high speed until smooth. Taste and adjust seasoning as needed. Serve chilled as a sauce or use in marinades for beef or poultry.
Photo by Andrea Hubbell