Bocaditos Salsa Roja Recipe

• 2 lrg Tomatoes
• 3 x Jalapeno peppers
• 1 sm Onion, white, 1/4"-slices
• 2 x Cloves garlic
• 1/4 tsp Dry oregano, Mexican
• 1/4 tsp Cumin seed
• 1/2 c. Water Salt, to taste

1. PAN ROAST: begin by blistering the tomatoes and jalapeno chiles on a cast-iron skillet (comal) then pan-roasting with the onion and garlic to develop the sweeter flavors.
2. Roast till deeply browned and soft.
3. Next "toast" the Mexican oregano and cumin seeds over medium heat.
4. (Notice: no cilantro!)
5. Using a knife or possibly food processor chop together the tomatoes, chiles with seeds, onion and garlic till you have a coarsely textured salsa.
6. Add in the oregano and cumin, thin with water and add in salt to taste.
7. Use immediately, or possibly cover and chill for up to 3 days.
8. Bring to room temperature before serving.
9. About 2 1/2 c..
10. Use traditionally as salsa or possibly use to baste while grilling seafood and meat.

tomatoes, peppers, onion, garlic, oregano, cumin, water salt

Taken from cookeatshare.com/recipes/bocaditos-salsa-roja-88605 (may not work)