Start with the dried peppers—ancho, Anaheim, and chipotle. Remove their stems and seeds. Place them in a bowl, pour boiling water over them, and let them soak for about 15 minutes. This softens them, making them easy to blend into your salsa.

While the peppers are soaking, it’s time to jazz up the taste. In a blender, combine the minced garlic, cumin, coriander, and Mexican oregano. Turn on the blender and pulse these together until well mixed.

Once the dried peppers are soft, add them to the blender along with the quartered plum tomatoes and roasted red bell pepper. Blend until you reach a desired consistency. Leaving it a bit chunky provides texture that’s delightful in each scoop.

Now, it’s time for the finishing touches. Add in the sliced red onion, olive oil, lime juice, brown sugar, salt, and pepper. Blend again for a few seconds—just enough to combine everything. Taste and adjust the seasoning as necessary; it’s your salsa!

Transfer your Salsa Roja to a bowl and store it in the fridge for at least an hour. Chilling allows the flavors to meld and intensify. Serve with tortilla chips or as a topping for your favorite dishes.