Salsa Roja

Recipe by Morgan Hicks

INGREDIENTS

10 tomatoes on the vine, halved 🍅
~5 jalapeños, slice in half, de-seed 3*
2 large white onions, halved 🧅
1 bunch cilantro
10 cloves garlic, minced (+ more to taste) 🧄
olive oil (pour from the heart)
1 lime, juiced
1 small can tomato paste
salt + cumin to taste

Note:

*This makes a hot salsa. Adjust jalapeños/de-seed all per preference

DIRECTIONS

• Prepare a large cast-iron skillet with olive oil over med/high heat

• Add onions to skillet and cook until charred. Remove from skillet, set aside.

• Add tomatoes and jalapeños to skillet; drizzle with olive oil. Cook until nicely charred on both sides.

• Add garlic to skillet and continue to cook all veggies until aromatic.

• While veggies finish, add ½ charred onions, cilantro, and lime juice to blender and pulse to roughly combine.

• Empty contents into large pot and set aside.

• Roughly chop remaining ½ charred onions.

• Thoroughly blend all charred veggies. Add veggies and chopped onions to pot along with tomato paste.

• Season with salt + cumin to taste

• Bring to boil, then leave to simmer until desired consistency is reached.

• Can or store in sealed container. Keep refrigerated.