Salsa Roja

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See original recipe at: mexicanfoodjournal.com

kept byDouglasC
recipe bymexicanfoodjournal.com

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Ingredients:

5 plum Roma tomatoes
1 white onion
12 stalks of cilantro
2 serrano chiles
2 cloves garlic
1 tsp. salt + salt to taste
2 tbsp. cooking oil
2 cups water

Cut the onion in quarters.
Cut the tomatoes in half.
Cut the stems off the chiles, slice in half, and remove seeds.
Peel the garlic.
Add all of the ingredients except the cilantro and salt to a large pot.
Add just enough water to almost cover the ingredients (about 4 cups).
Bring the water to a boil and then reduce to low. Simmer for 20 minutes.
Blend all of the ingredients including the cilantro with the cooking water (blend in 2 batches).
Heat 2 tablespoons of cooking oil in the same pot over medium heat.
Pour the blended salsa into the hot oil.
Reduce the heat and simmer for 20 minutes.
Adjust the salt to taste.