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Salsa Roja

Ingredients

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  • 3kg Vine tomatoes (halved)
  • 400g White onion (quartered)
  • 40g Garlic
  • 180g Chipotle in adobo
  • 2.5tbsp White vinegar
  • 2tbsp Mexican oregano
  • 3tbsp Salt
  • 2tsp Xanthan powder (dissolved in oil)

Method:

  1. Preheat oven to about 220c
  2. Add onions, tomatoes, garlic to 1/2 gastro pan. Add a sprinkle of oil and salt.
  3. Roast until well charred. Burn it a bit more with torch if needed. Let cool.
  4. Add rest of the ingredients apart from Xanthan. Blend well. Finally add Xanthan mixed with oil and blend again.
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