- Level: Easy
- Total: 1 hr 45 min (includes steeping and cooling times)
- Active: 15 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 172
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 8 g
- Sugar
- 11 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 221 mg
- Level: Easy
- Total: 1 hr 45 min (includes steeping and cooling times)
- Active: 15 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 172
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 8 g
- Sugar
- 11 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 221 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Place the chiles, cilantro, garlic and onion in a medium Dutch oven. Pour in enough water to cover the ingredients, 5 to 6 cups. Bring the water to a boil and allow everything to bubble for 1 to 2 minutes. Remove the pot from the heat and cover. Steep until the chiles have softened and the liquid has cooled, about 45 minutes.
- Transfer the contents of the Dutch oven to a blender using tongs and a ladle. Process everything until well combined, about 1 minute. Remove the lid of the blender and add the tomatoes and olive oil. Blend for another 30 seconds.
- Place a mesh strainer over the Dutch oven and pour the puree into it. Use the back of a spoon or spatula to slowly help all of the liquid through the strainer. Discard the pulp. Bring the strained roja to a boil, reduce the heat and simmer for 10 minutes. Turn off the heat and allow it to cool completely.
- Stir in the salt, black pepper and lime juice. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy with tortilla chips or anything that needs a little kick.
