Miguel's Salsa Roja

3 cups

This is an excellent red salsa for dipping or accompanying breakfast tacos. This recipe calls for roasted tomatoes as a key ingredient. I have substituted a 14 oz can of Muir Glen Fire Roasted tomatoes when I did not have time to roast and peel my own.


4 large tomatoes, roasted and peeled
2 to 4 serrano chiles, roasted and chopped
2 garlic cloves
1/2 of a medium white onion, chopped
1 Tbsp vegetable oil
Sea Salt to taste


Combine the tomatoes, onion, chiles, and garlic in a molcajete or food processor and blend to a chunky puree.
In a heavy, 12-inch skillet over medium heat, heat the oil.
Add the tomato mixture, reduce heat to low, and cook for ab out 5 minutes.
Add salt to taste.
Serve warm or chill in the refrigerator for later use.

Fonda San Miguel, Thirty Years of Food and Art by Miguel Ravago and Tom Gilliland