Bocaditos Salsa Roja

Course : Salsas
Serves: 10
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2 large tomatoes
3 medium jalapeno peppers
1 small onion -- white, 1/4 inch-slices
2 cloves garlic
---pan-roast small skillet---
1/4 teaspoon dried oregano -- Mexican
1/4 teaspoon cumin seed
---for puree---
1/2 cup water
1 teaspoon salt -- to taste

Preparation / Directions:

PAN ROAST: begin by blistering the tomatoes and jalapeno chiles on a cast-iron skillet (comal) then pan-roasting 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 1/2 cups. Use traditionally as salsa or use to baste while grilling seafood and meat.

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