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.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.