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.