Bocaditos Salsa Roja Recipe

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   ["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 till deeply browned and soft.", "Next ""toast"" the Mexican oregano and cumin seeds over medium heat.", "(Notice: no cilantro!)", "Using a knife or possibly food processor chop together the tomatoes, chiles with seeds, onion and garlic till you have a coarsely textured salsa.", "Add in the oregano and cumin, thin with water and add in salt to taste.", "Use immediately, or possibly cover and chill for up to 3 days.", "Bring to room temperature before serving.", "About 2 1/2 c..", "Use traditionally as salsa or possibly use to baste while grilling seafood and meat."]

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