Salsa Roja Asada recipe

Courtesy of NOM NOM PALEO app

Makes 2 Cups, approx 20 minutes to make.

1 lbs - tomatoes
2 Med - Serrano Chiles (or Jalapenos for milder heat...or up the intensity with any other pepper)
4 Garlic cloves
1/2 tsp - Kosher salt
Juice from 1/2 lime
1 Lrg Shallot
1/4 Cup chopped cilantro

1. Place Oven on broil and put tomatoes in oven until skin in charred and peeling. Doesn't take long, approx       5 min.

2. Roast garlic (skin still on cloves, it helps protect them) until cloves are soft and peppers is soft and skin begins to char and blister.

3. Peel the garlic and remove seeds and ribs from peppers.

4. Add garlic, peppers and salt in food processor.

5. Put tomatoes in blender with the other ingredients (won't take long to blend)

6. Once done, add lime juice and cilantro, give a quick stir.

7. Let Salsa sit for a bit for flavours to build.