Salsa Roja

By Andy Cooks · 15 min

Ingredients

Instructions

1. Cut the tomatoes in half lengthwise. Cut the jalapeños in half lengthwise, keeping or removing the seeds depending on how hot you want it.
2. Heat a large cast iron or heavy pan over high heat with no oil. Place all the vegetables on it skin side down and char for 5-6 minutes. Flip and cook 2-3 more minutes until dark in places and cooked through. Oven or grill can be used instead.
3. Put the vegetables in a food processor. Peel the garlic and onion, then blend on high for 30 seconds with a pinch of salt. A chopping board and knife, or a molcajete, can be used instead.
4. Add the coriander, lime juice and salt to taste. Keep blending until the coriander is roughly chopped through the salsa. Serve with corn chips.

Summarized from Andy Cooks's video. Watch it for the details.

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