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Salsa Roja (Red Salsa)

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Ingredients
  

  • 4 medium tomatoes or 2 roma tomatoes
  • 2 dried guajillo chiles
  • 1 small onion quartered
  • 2 cloves garlic unpeeled
  • 1/4 cup water
  • Salt to taste
  • 1 tbsp vegetable oil optional

Instructions
 

  • In a dry skillet or pan, toast the guajillo chiles over medium heat for 2-3 minutes until fragrant. Remove the stems and seeds.
  • Boil the tomatoes, garlic, and onion in water for about 5 minutes, until the tomatoes begin to soften.
  • Remove the tomatoes, garlic, and onion from the pot and transfer them to a blender. Add the toasted chiles, salt, and a little of the water from the boiling process. Blend until smooth.
  • Pour the salsa into a saucepan and simmer for 5-10 minutes. You can add vegetable oil for a smoother texture, if desired.
  • Taste and adjust salt as needed. Serve with carnitas tacos.