Cocida Salsa Roja Recipe

1 large sweet onion, diced
drizzle cooking oil
2 garlic cloves, minced
1 jalapeno pepper, seeds removed, minced
2 serrano peppers, seeds removed, minced
12 Roma tomatoes, finely diced
1 tsp Mexican oregano
1 cup chopped fresh cilantro
salt and pepper to taste

In a large heavy skillet over medium heat, drizzle in a little cooking oil, add the onion and cook just until translucent.

Add the garlic and peppers to the skillet and cook briefly just until the garlic gets fragrant; be careful not to brown the garlic.

Immediately add the tomatoes, oregano, and cilantro - reduce heat to low - cover the skillet lightly and allow to simmer for 20 minutes, stirring frequently.

Taste and add salt and pepper as needed.

Allow to cool slightly before serving as a condiment alongside grilled meats, poultry, or fish. May be chilled and served as a ketchup-like condiment, as well. This salsa may be left chunky or put through a food processor or blender to create a smoother salsa if you wish.