Salsa Roja

Ingredients

• 4-5 Roma tomatoes

• 1/2 Onion

• 2 Garlic cloves

• 2 Jalapenos (deseed for less spice)

• 1 handful of Cilantro

• Pepe’s Chicharrones for serving

Directions

1. On a baking sheet, place tomatoes, onion, jalapeños to dry roast. Place the baking sheet under the broiler for about 7 minutes and rotate with tongs. Set the timer for another 7 minutes. Add the garlic, skin on. When everything is charred on all sides, set aside to cool.

2. After it cools, place everything in a blender and add cilantro. Pulse until you reach your desired consistency.

3. In a skillet, heat a tbsp of olive oil (don’t let it get too hot) for a couple minutes. When the oil is hot, pour in blender contents and flash fry for about 3 minutes.

4. Add salt to taste and serve with your favorite chicharrones.