Salsa Roja

½ lb. red plum tomatoes        

1/2 white onion    

1 clove garlic

3 to 5 pieces chilies serranos, jalapenos or chipotles (dried smoked jalapenos)

½ to 1 cup water

1 tea. salt

Roast in a “comal” the red tomatoes, the onion, garlic, and chiles. When roasting, the dried chiplotes will “puff” up.  Tomatoes should be soft and brown or blackened.When they become brown and soft, blend them with ½ cup of water (add more as desired), cilantro, and salt.  

Recipe courtesy of Mesones Sacrista, Puebla, adapted by Denise Martabano 2006