Appears in Cook's Illustrated July/August 2019
For a top-notch salsa roja, we triple down on the chiles.
We wanted our Salsa Roja to have enough heat to hold its own when drizzled over a quesadilla, eggs, or grilled meat, but we wanted more than just spiciness. We added a layer of char flavor by quickly broiling the jalapeño, garlic, onion, an...