Ingredients:

• 6 Roma tomatoes

• 2 cloves garlic, unpeeled

• 1 white onion, peeled and roughly chopped

• 2 Tbsp. Morita Chili Flakes

• 2 tsp. dried Mexican oregano

• 3 Tbsp. apple cider vinegar

• 2 strips orange peel

• 1 tsp. coarse salt

• 1 tsp. sugar
  

*Click on the spice(s) for more suggested uses

Directions:

• Using a cast iron or other heavy bottomed skillet broil the tomatoes, onions and garlic stirring occasionally until blistered and charred, about seven to ten minutes.

• Remove the peels from the garlic cloves.

• Place the broiled tomatoes, garlic and onions in a blender or food processor.

• Add the remaining ingredients and purée by gently pulsing until a coarse consistency.

• Store in an airtight container in the refrigerator, this salsa is even better the second day.  Use up within one week.