Charred Red Tomato Salsa

Roasted tomato and guajillo chile salsa. Technique: Tatemado (charred). Texture: Molcajeteada (ground).

Ingredients

• 3 pieces Roma tomatoes
• 4 pieces Dried guajillo chiles
• 2 pieces Morita chiles
• 2 cloves Garlic cloves
• ½ piece White onion
• 1 teaspoon Coarse salt

Directions

1. Char the whole tomatoes with skin until 40% of the surface is black.
2. Roast the chiles for 10 seconds per side; hydrate in hot water for 5 minutes.
3. Grind with the soaking water to control texture — 3 short pulses in a blender.
4. Fry the salsa in 1 tablespoon of hot oil for 2 minutes to seal flavors.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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