Salsa Roja

🥘 Ingredients

• tomatoes 10 Roma or plum
• onion 1 medium
• garlic 4 cloves
• dried guajillo chiles 4
• salt 1 pinch

1. 1

   Add the tomatoes , onion , and garlic to a dry cast-iron pan .
2. 2

   Place the pan over medium heat and toast the vegetables until deeply charred, 15 to 20 minutes .
3. 3

   Add the dried guajillo chiles to the pan and toast briefly, about 2 minutes .
4. 4

   Transfer to a high-speed blender, add a pinch of salt , and blend until smooth.
5. 5

   Taste and adjust the seasoning.
6. 6

   Store in a sealed container in the refrigerator for up to 1 week.