Salsa Roja
Summary
| Yield |
|---|
Ingredients
2
clove garlic 3
ripe tomatoes, core removed 1
jalapeño, stem, pith and seeds removed 1⁄4
White onion 1
each chipotle pepper from canned chipotle in adobo sauce 1⁄2 cup
cilantroInstructions
- Heat heavy gauge skillet on high.
- Place garlic, tomatoes, jalapeño, and onion in pan.
- Dry roast, rotating pan as needed, until vegetables are slightly blackened, about 10 minutes; cool.
- Place vegetables, pepper, cilantro, and salt in a blender and purée until desired consistency.
