Salsa Roja Tatemada

STEP 1: CHILE ÁRBOL

Preheat a large cast iron pan or skillet over medium heat. Separately, bring 1 cup of water to boil in a small saucepan. Toast the árbol peppers until just beginning to char then remove from the pan. Add the arbol peppers to the water, then turn off the heat and let soak 15–20 mins.

STEP 2: CHAR

Add the garlic and onion to the pan and cook until softened and blistered. Remove garlic when finished and add to molcajete. Add the tomatoes and serranos and cook until charred, fully cooked, and soft.

STEP 3: GRIND

Add the garlic to the molcajete and grind until it turns to a paste, then add in the softened arbol peppers and break them down as well. When the tomatoes, onions, and serranos are done, add them to the molcajete and grind until your desired consistency. This is optional, but I also like to remove some of the tomato skins during the grinding process.

STEP 4: FINISH

Finally, discard some of the thicker cilantro stems, then add a squeeze of lime juice and cilantro to the salsa and mix, but don’t grind. Season with salt to taste.

If using a blender, pulse until broken down, but leave slightly chunky.