Rubio’s Roasted Chipotle Salsa
6 tsp crushed red pepper flakes, divided use
1 (8-oz) can of tomato sauce (like Hunt’s)
1/4 cup (4 oz) water
1 tsp Table Salt
2 tsp white granulated sugar
Place 4 tsp of red pepper flakes in a blender or coffee/spice grinder and grind it to a fine dust.
Combine the red pepper flake dust with the remaining 2 tsp crushed red pepper flakes.
Add the red pepper flakes mixture to a dry frying pan and toast / darken the chili flakes in the frying pan for about 3-4 minutes, tossing and stirring frequently so they don’t burn. The red pepper flakes should be dark but not burnt. Don’t allow them to get blackend.
Once the red pepper flakes are darkened, remove from heat and add tomato sauce and water, stirring until well blended. Then return to low heat and simmer for 3 to 5 minutes, stirring occasionally.
Add salt and sugar and stir well until mixed. Allow to simmer 2 more minutes.
Makes about 3/4 cup Rubio’s Roasted Chipotle Salsa.