Title: Bocaditos Salsa Roja
Categories: Bocaditos Mexican Salsa
Yield: 10 Servings

		**Pan-roast large skillet:
2	lg	Tomatoes
3		Jalapeno peppers
1	sm	Onion, white, 1/4"-slices
2		Cloves garlic
		**Pan-roast small skillet:
1/4	ts	Dried oregano, Mexican
1/4	ts	Cumin seed
		**for puree
1/2	c	Water
		Salt, to taste

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 until deeply browned and soft.

Next "toast" the Mexican oregano and cumin seeds over medium heat. (Notice: no cilantro!)

Using a knife or food processor chop together the tomatoes, chilies with seeds, onion and garlic until you have a coarsely textured salsa. Add the oregano and cumin, thin with water and add salt to taste.

Use immediately, or cover and refrigerate for up to 3 days. Bring to room temperature before serviing. About 2 1/2 cups.

Use traditionally as salsa or use to baste while grilling seafood and meat.

Book Review by Orlando Ramirez, The Press-Enterprise. Riverside (10Ap97). McRecipe phannema@wizard.ucr.edu

Recipe by: Bocaditos: Little dishes of Mexican by Reed Hearon By DR0983@aol.com on Apr 10, 1997

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