Salsa Roja {Red Hot Sauce}

Step 1

Using a knife, score an “X” on the bottom of each tomato (this allows easy peeling).

Step 2

Place the tomatoes and garlic cloves (skin-on) on a foil-lined baking sheet, and Broil on High (a few inches from the heat source) for about 5 minutes.

Step 3

Remove the garlic cloves, flip the tomatoes and broil 5 more minutes.

Step 4

Meanwhile, heat a skillet on medium-high. Toast the chiles de arbol for about 1-2 minutes, mixing constantly, until slightly browned. (Careful to not burn, they cook fast!)

Step 5

Place the chile de arbol in a sauce pan with about 2 cups of boiled water. Cover and let soak for 20 minutes.

Step 6

Peel the tomatoes and the garlic and add them to a High-Powered Blender (like this one: Vitamix). Add the rest of the ingredients: chiles de arbol, reserved water from pan (2 tablespoons to start), apple cider vinegar, oregano, salt, and serrano peppers (if using).

Step 7

Blend until smooth (1-2 minutes). You can add in more water if you would like a thinner consistency, and more salt to taste.

Step 8

Store in an air-tight jar, container, or these: Condiment Squeeze Bottles, and keep in the fridge until ready to use.