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Charred Tomato Salsa Roja
Everything is charred dry, with no oil in the pan — the smoke comes from the vegetables themselves.
The finished salsa should pour off a spoon, not sit on it.
Equipment
blender
skillet
tongs
Ingredients
prepare
cook
assemble
Serve
Storage
Make Ahead
Freeze
Substitutions
The blackened patches are the point — scrape none of them off before blending.
Salsa roja keeps better than any fresh salsa and is worth making double.