Red Salsa for Picaditas | Salsa Roja Para Picaditas
by Marisela (Yoli) Dorantes (my mother’s close friend)
4 medium tomatoes
¼ medium onion
2 cloves garlic
5 dry chile de árbol
Salt (or powdered chicken bouillon) to taste
- Roast tomatoes on a comal until blistered and soft. Alternatively, you may roast in broiler.
- Remove tomatoes from heat and blend with onion and garlic for 60 seconds on medium setting or until smooth.
- Season with salt or powdered chicken bouillon and mix well.