Salsa Roja

1. 1

   Preheat the broiler.

2. 2

   Lay the tomato and onion halves cut-side down on a foil-lined baking sheet; surround with the tomatillos and jalapeno.

3. 3

   Broil until charred, about 5 minutes.

4. 4

   Let cool slightly.

5. 5

   Meanwhile, cook the chile de arbol in a small dry skillet over medium-high heat, turning, until toasted, 30 seconds to 1 minute.

6. 6

   Combine the tomatoes, onion, tomatillos, jalapeno, chile de arbol, chipotle and garlic in a blender and puree until mostly smooth.

7. 7

   Add the cilantro and puree until incorporated; season with salt.

8. 8

   Chill at least 30 minutes before serving.

No additional tips available.