Salsa Roja

Salsa Roja

Ingredients:

• 2 large Tomatoes
• 1 Large Jalepeno Pepper
• 1 Serrano Pepper
• 2 Yellow Onions- Peeled, Halved, and Root Removed
• 6-8 Garlic Cloves
• 2 Tbsp Olive Oil
• 1 Bunch Fresh Cilantro
• Kosher Salt- To Taste
• Black Pepper- To Taste
• ½ Tbsp Dried Oregano

Directions:

1. Pre-heat oven to 400°F.
2. Coat the vegetables in the olive oil and sprinkle with salt. Place in a cast iron or on a baking sheet and roast for 45 minutes to an hour or until the vegetables show char ( Dark brown to black color outside)
3. Place all of the roasted veg in the blender and blend until mostly smooth. Add the cilantro, seasonings, and juice of 1 lime. Blend until all of the cilantro is mixed thoroughout.
4. Allow to cool and place in an airtight container. Will keep for about a week.