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Salsa Roja
This salsa, like many in Mexico uses the technique of griddle roasting, which is one of the most important in the Mexican kitchen. It is the secret of intense, developed favours in tomatoes, onions, garlic and fresh chilies. Omitting this step, you will fail to concentrate the natural sugars of the ingredient, thus changing the flavour completely. Roasting is accomplished by direct contact with the hot surface of a heavy griddle or skillet.

Ingredients:

• 3 large ripe tomatoes
• 5 to 6 jalapenos peppers
• 3 cloves garlic, peeled and coarsely chopped
• 1 small white onion, cut into quarters
• 1 cup chicken broth
• 2 tsp salt
• 4 Tbsp chopped cilantro
• ½ cup finely chopped white onion

Add the tomatoes and jalapenos to a non-stick or cast iron frying pan over medium high heat. Griddle roast vegetables until skins are blistered and blackened. Peel tomatoes over a bowl collecting any juice. Remove skin from chilies. Add tomatoes, jalapenos, juice, garlic, white onion quarters, chicken broth and salt to a blender; process until coarsely smooth. Transfer to bowl and mix in chopped cilantro and onions. Add salt to taste.