Roasted red salsa (Salsa roja asada)

1. Heat a heavy, dry frying pan (ideally cast iron) over medium-high heat.

2. Char the tomatoes, the onion cut into thick slices and the unpeeled garlic in the pan for 10-12 minutes, turning, until the skins are blackened in places and the tomatoes soft.

3. Meanwhile, deseed the guajillos and toast them with the árbol chilies at the edge of the pan for 20-30 seconds until fragrant – careful not to burn them or they turn bitter. Soak the chilies in hot water for 10 minutes.

4. Peel the garlic and blend everything with the drained chilies, the water and salt until smooth.

5. For an even thicker, more rustic salsa, you can grind the ingredients the traditional way in a stone mortar (molcajete).

6. Serve cooled with tacos, grilled meat or egg dishes; it keeps for 5 days in the fridge.

Tip: Árbol chilies are very hot – start with two and add more after tasting if you can take it.