Salsa Roja

Serving 400ml

Ingredients


• 5 tomatoes
• 1 ½ chilli 'Arbol' (stems cut off)
• 2 tbsp sunflower oil
• 1.5 garlic cloves peeled
• 1 tsp salt

Method


1. Sear the tomatoes: Put a ‘comal’ (or griddle pan / frying pan) on the stove on the highest heat. Once the ‘comal’ is hot add the tomatoes – keep turning them every few minutes until their their skin is blackened on all sides – ~15 minutes total
   
   
2. Fry the chillies: whilst the tomatoes are searing you can fry the chillies. Put a small frying pan on a medium-high heat. Add the oil to the pan: once the oil is hot – add the de-stemmed chillies and stir them quickly and continuously for 1 minute  to get them coated in the oil. It’s very important not to burn the chillies - they should glisten and take on a more intense red colour - but not turn black. Once ready, immediately pour the chillies out of the pan together with the oil into a container and set aside
   
   
3. Process: add all ingredients, including the oil of the chillies, to a blender or processor and pulse until the salsa has a smooth consistency, with no visible tomato lumps. Store in the fridge or freeze for later use