Salsa Roja
 Serves |  Total Time |
|---|---|
| 2 cups | 22 minutes |
Ingredients
- 10 Roma or plum tomatoes
1 medium onion
4 cloves garlic
4 dried guajillo chiles- 1 pinch salt
Cookware
- 1 cast-iron pan
Instructions
Step 1
Add the tomatoes, onion, and garlic to a dry cast-iron pan.
Step 2
Place the pan over medium heat and toast the vegetables until deeply charred, 15 to 20 minutes.
Step 3
Add the dried guajillo chiles to the pan and toast briefly, about 2 minutes.
Step 4
Transfer to a high-speed blender, add a pinch of salt, and blend until smooth.
Step 5
Taste and adjust the seasoning.
Step 6
Store in a sealed container in the refrigerator for up to 1 week.
Source
- The Gracias Madre Cookbook