Salsa Roja

Here's a simple recipe I picked up during my time living in Mexico. Just a few ingredients, but the charring in a dry skillet adds an amazing depth of flavor. It's my go-to red salsa for fajitas, tacos, breakfast tacos, eggs, and more. Enjoy!

Salsa Roja

Ingredients:

• 6 roma tomatoes, rinsed and left whole
• 2 cloves of garlic, unpeeled
• 1-2 serrano chiles, stemmed and unchopped
• Salt

Directions:

1. Heat a dry, 12 inch, cast iron or non-stick skillet over medium heat. Place tomatoes, garlic cloves, and chiles in the pan and allow to char on one side. Flip tomatoes, garlic, and chiles until majority of sides are charred. 
2. Remove from pan and place whole tomatoes, garlic with husk removed, and chile into a food processor. Pulse until as smooth or chunky as you prefer. I recommend adding chiles one half at a time until desired heat is achieved. 
3. Stir in pinches of salt to taste.