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Salsa Roja

Salsa Roja

Prep Time: 15 minutes
Cook Time: 22 minutes


6 medium tomatoes halved

1 medium onion, quartered

2 garlic cloves

1/2 tsp ground cumin

1 whole dried red chili, stem removed

salt to taste


Heat oven to 400 F. Roast the tomatoes and onions on a foil-lined sheet pan for 20 minutes. Then add the garlic and roast until the tomatoes collapse and begin to char, about 10 minutes more. Let cool. 

In a dry skillet over medium heat, toast oregano, cumin and chili, stirring constantly, until fragrant, about 1 minute. Then puree all the ingredients in a blender until mostly smooth. Season with salt. 

Intense salsa with a smoky flavor. 

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