Salsa Roja
Ingredients
- 4 Roma tomatoes
- 2 Dried chiles stems and seeds removed
- 1 clove Garlic
- 1/4 Onion
- 1/2 tsp Salt
Method
- Roast the tomatoes in a dry skillet until softened and lightly charred.
- Toast the dried chiles briefly in the skillet until fragrant.
- Soak the toasted chiles in hot water until softened.
- Blend the tomatoes, softened chiles, garlic, onion, and salt until combined.
- Taste and adjust the seasoning before serving.
Notes
Use fewer dried chiles for less heat; refrigerate leftovers in a covered container for up to 4 days.