Salsa Roja

Ingredients

-2-3 tomatoes

-3-4 jalapeños or serranos

-1/4 onion

-2 cloves of garlic

-Dried chili of choice

Heat cast iron pan to medium high. Place all ingredients in pan and let them slowly brown. Add dried chili but only let sit for 1-2 min or else it will get bitter. For the other veggies you want burnt bits. The jalapeño should start to turn a less vibrant green and the tomato should have its skin falling off.

Remove the seeds from the dried chili & Soak the dried chili in water to soften its skin.

Remove the ingredients from the comal as they finish charring. It’ll most likely be garlic, then tomato/onion, then jalapeño/Serrano

To blender add:

1/2 bunch cilantro

Juice of 1/2 lemon or 1 lime

Pinch of salt

Once the veggies are cooked add them to the blender, removing the jalapeño stems.

Pulse until you get a consistency you like.