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