Salsa Roja
Serves 1
Directions
- 1Add garlic, tomatoes, serrano peppers, and sliced white onion to a dry pan over heat and sear until they develop color.
- 2Remove the garlic and onions once charred, while continuing to sear the tomatoes and serrano peppers.
- 3Place the seared garlic cloves into a molcajete with a pinch of salt and grind into a paste.
- 4Add the charred onions to the molcajete and grind until they become a paste.
- 5Add the charred serrano peppers to the molcajete and grind until incorporated.
- 6Add the seared tomatoes to the molcajete, one at a time, grinding after each addition until the salsa reaches your desired consistency.
- 7Top with fresh cilantro and a squeeze of citrus juice, and mix well.
Ingredients
- 3 clove garlic
- 5 whole roma tomato
- 2 whole serrano pepper
- 1/2 whole white onion
- kosher salt (optional)
- cilantro (optional)
- citrus juice (optional)
Equipment
pantongsmolcajeteknifecutting boardspoon
Tips
- Use 1 serrano pepper instead of 2 if your spice tolerance is low.
- Serve with chips or nachos.
