Salsa Roja

harpercollins salsa dip condiment/spread condiment

Nick Korbee

Makes 3 cups

Source

Ingredients

3 Roma tomatoes

5 garlic cloves, peeled

1 jalapeño pepper, stemmed

1 Fresno chile, stemmed

1/2 yellow onion, roughly chopped

1 teaspoon cumin seeds

2 cups tomato juice

2 cups water

Zest and juice of 1 lime

1 teaspoon sea salt

Method

In a large saucepan over medium-high heat, char the outside of the tomatoes, garlic, and chiles and then add the onion and cumin seeds, continue to cook about 3 minutes. Add the tomato juice, water, lime zest, lime juice, and salt and simmer, uncovered, for 20 minutes. When the tomatoes have nearly lost their skins and the garlic is softened, puree the sauce in a blender briefly, leaving the final product slightly chunky. Slightly funky.

Let cool completely, then store in an airtight container in the fridge.

Salsa roja will keep for up to 7 days and is always better on day two!