{salsa}

For those who have requested my Abuelita's salsa recipe here it is..:)

This is a simple but time consuming recipe I promise it's WORTH it!! Also this is traditional Salsa Roja not they stuff you are used to at the mexican restaurants :) This is so special to me and brings back so many great memories at my Abuelita Celia's house.

I know you will love it as much as my family does!

PROBECHO!

Salsa Roja Mexicana

6 Tomatoes (small or 4 large)

3-6 Serrano Peppers (or Jalapeno we prefer serrano depending how hot you want it is how many you put in we like it HOT)

a Molcajete (mine was still packed so I used a mortar and pistol but the molcajete is the way to go)

Don't know what it is here is a link: Molcajete

 A Comal (flat non-stick skillet will do :))

salt to taste

Roast the tomatoes and pepers on medium heat turning them on each side. {The pepers will be done first}

Then with your Molcajete smash roasted the pepers and tomatoes until  you reach a thin consistensy (this is time consuming but so worth it) You can also remove the tomato skin prior to smashing. Its a personal preference but I do :)

Finally salt to your preference and enjoy! You cal also add raw chopped onion and cilantro at this point. I don't unless I am making Carne Asada (steak)

You can also can it :) I did some for some friends

Enjoy! This is GREAT on Flautas, eggs and all kinds of Mexican dishes! I will post one of my flauta recipes this week :)