Salsa Roja

also called roja · table salsa · salsa de mesa

The table

1 lb(450 g)Roma tomatoeschar 10 minblend coarsefry 5 minfinish off heat
1/2 medium(thick slices)white onion
3 cloves(unpeeled; peel after charring)garlic
2serrano chiles
1 tspkosher salt
1 Tbsvegetable oil
2 Tbs(chopped)cilantro
1 tspfresh lime juice
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

1char 10 min

2blend coarse

goes in with what step 1 made

3fry 5 min

goes in with what step 2 made

4finish off heat

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 15 mintwo waits that overlap count once
Needs you
15 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. 10 min of that is counted as needing you only because the step never said otherwise. The recipe itself says 30 min.

  1. char 10 min

    10 minneeds you(assumed)from the start

  2. blend coarse

    not timed10 min in

  3. fry 5 min

    5 minneeds you(read off the step)10 min in

  4. finish off heat

    not timed15 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need comal

Goes with

See how it is written
>> title: Salsa Roja
>> category: Sauces & Gravies
>> tags: tomato, chiles, mexican, vegetarian, stovetop
>> counters: Taquería
>> aka: roja, table salsa, salsa de mesa
>> servings: 6
>> time: 30 min
>> step.1: char 10 min
>> step.2: blend coarse
>> step.3: fry 5 min
>> step.4: finish off heat

Char @Roma tomatoes{1%lb}(450 g), @white onion{1/2%medium}(thick slices), @garlic{3%cloves}(unpeeled; peel after charring), and @serrano chiles{2} on a dry #comal{} for ~{10%min}, turning until blistered all over.

Blend @&(~1)charred vegetables{} with @kosher salt{1%tsp} to a coarse purée.

Fry @&(~1)salsa{} in @vegetable oil{1%Tbs} over high heat for ~{5%min}, until it darkens and pulls together.

Finish @&(~1)salsa{} off the heat with @cilantro{2%Tbs}(chopped) and @fresh lime juice{1%tsp}.