MEXICAN SALSA

Bobby Webb

By
@Bobbycountry

When I get fresh tomatoes and herbs, I like making these salsa.
It take a few minutes to roast your peppers, but it's worth-it.
Also, take your tomatoes and place them in boiling water for about 15 second, or until the skins start to crack.
If you like HOT-HOT salsa, leave the seeds in.


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Comments:

Serves:

ABOUT 4 CUPS

Prep:

45 Min

Method:

Food Processor

Ingredients

4 medium
jalapeno peppers
1 large
spanish (yellow) onion
2-3 medium
garlic, coarsely chopped
10-12 medium
fresh tomatoes, peeled and coarsely chopped
4-5 sprig(s)
cilantro, fresh
1 tsp
kosher salt
tortilla chips

Directions Step-By-Step

1
Heat a cast iron skillet over high heat. With a sharp knife, pierce jalapenos; and add to hot skillet. Cook for 15-20 minutes, turning peppers, or until blistered and blackened. Place peppers immediately in a bowl; cover with plastic wrap, let stand 20-25 minutes
2
Meanwhile, boil your water in a large saucepan or Dutch oven. Place your tomatoes in boiling water for about 15-20 seconds, or until the skins start cracking. Remove, let them set about 1-2 minutes, and peel. Coarsely chopped tomatoes. Set aside. Peel off the charred skins for the jalapenos, and discard. Remove stems and seeds.
3
Place onion and garlic in a food processor and cover and pulse four or five times. Add tomatoes, cilantro, salt and jalapenos. Cover, processor until desired consistency. chill until ready to serve. Serve with Tortilla/Corn chips.

About this Recipe

Course/Dish: Salsas, Chips
Main Ingredient: Fruit
Regional Style: Mexican
Hashtags: #chips, #JALAPENO, #tomatoes