Roasted Salsa Roja

Roasted Salsa Roja 

3 Roma tomatoes+ 1 ripe vine tomato 

1-3 Jalapeño or serrano pepper

3 garlic cloves 

1/4 medium onion 

large handful of cilantro 

1/2 Tbsp salt

1 lemon juiced (use half a lemon at a time adjust lemon and salt to taste after blending)

in a cast iron pan add the tomatoes, chilies, garlic in the skin, and onion. 

roast for several minutes and turn every few minutes to get the char onto the veggies. 

once the veggies are sufficiently charred, place them in the blender (first chop the chilies tops off) along with the cilantro, salt, and lemon. blend till smooth. adjust for salt and lemon. 

note: if you'd like your salsa redder than brown green add more tomatoes. if not then the salsa is more of a brown-green color