Salsa Roja (Roasted Red Salsa)
 

16 Roma tomatoes
2-3 yellow onions
20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Feel free to reduce number of peppers, or scrape the seeds and membranes out of them
8-10 cloves of garlic
1-2 Tbsp salt
1-2 bunches cilantro


Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic

Roast at 375 till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them. About 30-40 minutes

Let it all cool a bit, then run through the food processor with salt and cilantro (I have to do this in two batches)

Stir it all together and eat with abandon.


My notes from making this many times.

I use half to two thirds the Serranos and I remove the membranes and seeds.
I halve the amount of salt.
I also squeeze in juice from a couple of limes after mixing.