Recipe - Bocaditos Salsa Roja

2 lg Tomatoes
3 Jalapeno peppers
1 small Onion; white, 1/4"slices
2 Cloves garlic

PANROAST SMALL SKILLET
One fourth teaspoon Dried oregano; Mexican
One fourth teaspoon Cumin seed

FOR PUREE
One half cup Water
Salt; to taste

PAN ROAST: begin by blistering the tomatoes and jalapeno chiles on a
castiron skillet (comal) then panroasting with the onion and garlic
to develop the sweeter flavors. Roast until deeply browned and soft.

Next "toast" the Mexican oregano and cumin seeds over medium heat.
(Notice: no cilantro!)

Using a knife or food processor chop together the tomatoes, chiles
with seeds, onion and garlic until you have a coarsely textured
salsa. Add the oregano and cumin, thin with water and add salt to
taste.

Use immediately, or cover and refrigerate for up to 3 days. Bring to
room temperature before serving. About 2 One half cups.

Use traditionally as salsa or use to baste while grilling seafood and
meat.

Recipe by: "Bocaditos: Little dishes of Mexican" by Reed Hearon

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