Salsa Roja with Oregano and Chile de Árbol

Name: Salsa Roja with Oregano and Chile de Árbol
Cook time: 20 min
Ingredients: 1½ pounds ripe Roma tomatoes (charred); 4 to 6 chiles de árbol (stemmed); 1 tablespoon dried oregano; 1 garlic clove (peeled); 1 teaspoon kosher or coarse sea salt

Salsa Roja con Orégano y Chile de Árbol

Recipe Yield

2 cups approximately

Cooking time

20 minutes

Rate this recipe

5 from 1 vote

Ingredients

1½ pounds ripe Roma tomatoes charred
4 to 6 chiles de árbol stemmed
1 tablespoon dried oregano
1 garlic clove peeled
1 teaspoon kosher or coarse sea salt

To Prepare

On a preheated comal, skillet, or cast iron pan set over medium heat, char the tomatoes for about 15 to 20 minutes, flipping frequently, until completely mushy and charred on all sides. Alternatively, you can roast them under the broiler for about 10-12 minutes. Without removing the skin, core, or seeds from the tomatoes, transfer them to a blender.
If using a comal, skillet or cast iron pan, toast the chiles de árbol for a couple minutes, flipping, until toasted, browned and fragrant, being careful not to let them burn. Reduce heat to low and toast the dried oregano for just 5-20 seconds, until fragrant and slightly browned, stirring constantly so it doesn't burn and remove immediately.
Add the chiles de árbol with their seeds, the oregano, garlic clove, and salt to the blender with the tomatoes, and puree until smooth. Scrape into a bowl and serve. The salsa will keep covered in the refrigerator for up to 5 days.