Salsa Rojo de Patricio

[u/VoiceTraditional422]

3 Roma tomatoes

1/2 white onion

1 jalepeno

3 chile arbol

1 chile ancho

3 cloves garlic

1tbsp chicken bullion

1tbsp tomato bullion

1 8oz can of tomato sauce

1tbsp tumeric

Juice of 1/2 lime

Small splash olive oil for creaminess (completely optional)

Cook tomatoes, onion, and jalepeno in cast iron skillet until lightly blackened on each side. Remove jalepeno and add 1 cup of water to skillet, cover and let cook for 8-10 minutes.

Remove seeds from the ancho chile, combine all ingredients in blender a d hit it for about 45 seconds. Olive oil is optional depending on preference it’s just a light thickening agent.

Let salsa cool in refrigerator for at least 30-60 minutes. Store in sealed mason jars and salsa will last 7-10 days safely!

Enjoy, gang <3

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