Salsa Rosa (Red Sauce)

This Salsa Rosa, or red sauce, is perfect for pasta, chicken - anywhere you would use your tomato sauce. It's punchy and delicious! Definitely a must-try. For less spice, you can omit the serrano or jalapeño pepper.

Ingredients:

6 plum tomatoes
3 red bell peppers
1 serrano or jalapeño pepper (optional)
2 large cloves of garlic
1 medium red onion or 1/2 of a large one
Oregano
Pure olive oil
Salt & pepper

Preparation:

1. Preheat oven at 375 degrees Fahrenheit.

2. Wash and cut all the vegetables in half, and take out the seeds of the peppers and tomatoes.

3. Place them all on a large sheet pan, lined with a silicone or parchment paper.

4. Drizzle them with olive oil, and lightly seasoned with salt, pepper and oregano.

5. Roast for 20-30 minutes or until veggies become fragrant and are starting to brown. Turn them around halfway through roasting.

6. After removing from oven, carefully place everything in your blender and and blend until smooth. If you prefer a chunkier texted to your sauce, use the pulse feature instead.

7. Once the sauce is blended to your preferred consistency, pour it into a sauce pan, over medium heat, and taste. Adjust the seasoning as desired and serve over your favorite pasta, or use in the same way as you would use any other red sauce. Enjoy!