Salsa roja taquera

Spread the quartered tomatoes, the garlic and the quarter onion on a tray and roast on the upper rack of a 400F oven 10 to 15 minutes, until wrinkly and lightly browned at the edges.

Tear the guajillos open, take out the seeds and rip them into smaller pieces.

Toast the chilies in a dry pan three to five minutes until roasty smelling and aromatic but not smoking.

Blend the roasted tomatoes, onion and garlic with the toasted chilies, the juice of one lime, a hefty pinch of salt and a splash of white vinegar.

If using a food processor instead, cover the toasted chilies with water and soak about 10 minutes first so they blend.