Salsa roja tatemada

30 minutes

A classic Mexican must-have as a complement to any main dish.

Ingredients

Yields 200 ml

Prepare the vegetables. Tomatoes: If they are small and juicy, leave them whole; otherwise halve. Chiles: leave as is. Onion: peel and halve. Garlic: peel.
Char all the vegetables without adding any oil on a skillet, until they softened a bit. Don’t worry if they look burned, this will add an amazing flavor to our sauce!
Transfer the vegetables onto a plate, and let them cool down a bit.
When the vegetables are cold enough to touch them, roughly cut them, and remove the roots of the tomatoes and chiles.
Purée the vegetables using an immersion blender or a food processor until you have a smooth paste (but not too smooth, some texture is nice to have here).
Add some chile flakes if not spicy enough, and season with salt to your taste.

Get a Molcajete and make your sauce as a true Mexican señora if you want to go real! ; — )

We usually make this sauce with dried jalapeños or whatever fresh spicy chile we have.