---
comments: true
tags:
  - sauce
  - the-gracias-madre-cookbook
---
# :tomato: Salsa Roja

![Salsa Roja][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 2 cups | 22 minutes |

## :salt: Ingredients

- :tomato: 10 Roma or plum tomatoes
- :onion: 1 medium onion
- :garlic: 4 cloves garlic
- :hot_pepper: 4 dried guajillo chiles
- :salt: 1 pinch salt

## :cooking: Cookware

- 1 cast-iron pan

## :pencil: Instructions

### Step 1

Add the tomatoes, onion, and garlic to a dry cast-iron pan.

### Step 2

Place the pan over medium heat and toast the vegetables until deeply charred, 15 to 20 minutes.

### Step 3

Add the dried guajillo chiles to the pan and toast briefly, about 2 minutes.

### Step 4

Transfer to a high-speed blender, add a pinch of salt, and blend until smooth.

### Step 5

Taste and adjust the seasoning.

### Step 6

Store in a sealed container in the refrigerator for up to 1 week.

## :link: Source

- The Gracias Madre Cookbook

[1]: <../assets/images/salsa-roja.jpg>