Salsa Roja

1 jalapeno
2 large tomatoes
1 garlic clove, with peel on
salt to taste


Dry roast the jalapeno, tomatoes and unpeeled garlic for 10 minutes, until skin is blistered and starting to peel. Peel the garlic, tomatoes and jalapeno. Remove the stem from the jalapeno and the skin from the garlic.

In a molcajete, make a paste of the garlic and salt.

Add the jalapeno, mash into a paste.

Add tomatoes and mash until smooth.

Add salt to taste.