RECIPES
Charred salsa roja is the first thing I ever learned how to make. As a little girl I was on vacation with my family in Cuernavaca at a house we rented called Casa PIpiola. I remember sitting down on top of the kitchen counter talking to the Casa's cook. She told me how to make charred salsa roja in detail. Although I don't remember watching her make it, that recipe stayed with me. Many years later when I decided to venture into the kitchen on my own, charred salsa roja is first thing I made. I ate it with fried eggs and a warm corn tortilla. Delicious!
Charred Salsa Roja
4 Roma tomatoesHeat skillet over high heat. Add tomatoes, onion, garlic and jalapeños and keep turning over vegetables until charred on all sides. Remove and cut into large chunks. Put all ingredients in blender and pulse until the salsa is a little chunky. Adjust salt and pepper to taste. Enjoy!
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