Part 3/8:
Preparing the salsa roja involves some important initial steps. The dried chilies must have their stems and seeds removed, followed by cutting them into manageable pieces. The seeds are particularly crucial to remove, as they carry the bulk of the heat that can render the sauce unapproachable for many diners.
The preparation further continues with chopping onions, tomatoes, and garlic. These ingredients will join the star chilies in a pot set over medium heat, allowing them to char slightly and create a base rich in roasted flavors. Afterward, the chilies are reunited with the vegetables in the pot, accompanied by enough water to cover everything. A touch of Mexican oregano adds a layer of herbaceous depth.