Salsa Roja

Ingredients

• 5 Plum tomato
• 1/3 white onion, skin on
• 2 Jalapeños
• 2 cloves garlic, skin on
• 1 bunch coriander
• 1 lime, juice
• salt to taste

Method

1. Cut the tomatoes in half lengthwise.
2. Cut the jalapeños in half lengthwise, keeping or removing seeds depending on desired heat.
3. Heat a large dry cast iron or heavy pan over high heat. Place the tomatoes, onion, jalapeños, and garlic skin-side down and char for 5-6 minutes without oil (a hot oven or broiler works too). Char evenly until the vegetables are dark and cooked through.
4. Flip the vegetables and char for another 2-3 minutes until fully cooked. Peel the onion and garlic, then transfer everything to a food processor with a pinch of salt and blend on high for about 30 seconds.
5. Add the cilantro and lime juice, then blend briefly until the cilantro is roughly chopped into the salsa. Season with salt to taste and serve with corn chips.