Salsa Roja




16 full size roma tomatoes, or nearly a  full  bag full
2-3 brown onions
15 Serrano peppers (remove caps) Note: this many peppers makes it hot. Feel free to reduce number of peppers, or scrape the seeds and membranes out of them
10 cloves of garlic
2 Tbsp of course sea salt
1 bunch of coriander
lug of olive oil
Half a lemon


Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic


Roast at 200 degrees Celsius till the onions look nice and translucent, tomatoes look soft, and peppers are getting a nice char on them

Let it all cool a bit, then run through the food processor with salt, coriander, olive oil and lemon (I did this in two batches).

Stir it all together and eat with abandon.

This dish is perfect with seafood, chicken and pasta.



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