Salsa Roja

• 4 beefsteak tomatoes, halved
• 1 small Spanish onion, halved
• 4 tomatillos, husked and rinsed
• 1 jalapeno pepper, stemmed
• 1 dried chile de arbol, stemmed
• 1 canned chipotle chile in adobo sauce
• 1 clove garlic, crushed
• 2 tablespoons chopped fresh cilantro
• Kosher salt

1. Preheat the broiler.
2. Lay the tomato and onion halves cut-side down on a foil-lined baking sheet; surround with the tomatillos and jalapeno.
3. Broil until charred, about 5 minutes.
4. Let cool slightly.
5. Meanwhile, cook the chile de arbol in a small dry skillet over medium-high heat, turning, until toasted, 30 seconds to 1 minute.
6. Combine the tomatoes, onion, tomatillos, jalapeno, chile de arbol, chipotle and garlic in a blender and puree until mostly smooth.
7. Add the cilantro and puree until incorporated; season with salt.
8. Chill at least 30 minutes before serving.

beefsteak tomatoes, spanish onion, pepper, arbol, chipotle chile, clove garlic, fresh cilantro, kosher salt

Taken from www.foodnetwork.com/recipes/jose-garces/salsa-roja.html (may not work)