From DN Recipes by David Nagy · Food & Beverage

Cremsa Orange Salsa Sauce

Published

Cremsa Orange Salsa Sauce

Ingredients:
  • 3 ripe Roma tomatoes, halved lengthwise
  • 1 medium yellow onion, sliced into 1/2-inch-thick rounds
  • 3 large cloves garlic, peeled
  • 1/2 cup packed dried Arbol chilles, stemmed & chopped 
  • 1/4 cup packed dried Guajillo chiles, stemmed & chopped 
  • 1/8 cup cider vinegar
  • 1/4 cup vegetable broth
  • 3/4 to 1 cup canola oil
  • 3/4 cup unsweetened coconut milk
  • 1-1/2 tbsp kosher salt
  • Xanthan gum*

Instructions:
  • Place a rack about 4” from the top in your oven and turn on the broiler.
  • Line a baking sheet with foil and place the tomatoes, bell and peppers cut side down and the onion slices onto the sheet. 
  • Broil for 10 to 12 minutes, until soft and charred in spots. 
  • While the broiled veggies cool, place a pan over medium heat on the stove and add 2 tbsp. of vegetable oil.
  • Add the garlic cloves and chilies to the pan and sauté, stirring frequently for 2-3 mins. Chilies should be just slightly brown, but not burnt.
  • Transfer chilies and garlic to a blender. Add vinegar and vegetable broth and let mixture soak for about 5 mins.
  • Add broiled veggies to blender and pulse at high speed until smooth.
  • Turn down blender to low and add xanthan gum, salt and enough oil and coconut milk slowly to achieve desired consistency, about 5-7 minutes.

*Mix 1/8 tsp xanthan gum for each cup of liquid in your recipe. First, dissolve the xanthan gum in a little bit of water (or other liquid if your recipe does not call for water) and then mix it in with the larger batch. Do not try to mix it by hand, as it will “gum” almost instantly and form clumps