ojeda's mexican salsa
(2 RATINGS)
My father taught me to make this since I was a very young girl. He roasted his jalapeno's and tomatoes and onions. I cheat since my husband and friends cannot eat it hot like I can I have adopted this receipe for them.
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prep time
1 Hr
cook time
1 Hr
method
Grill
yield
Depends on how much you make
Ingredients
- 6 large tomatoes
- 1-2 can geen chilies chopped
- 1 bunch cilatro diced
- 1 large onion
- 1 medium jalapenos, fresh
- 1/2 cup red wine vinger
- 1/3 cup olive oil, extra virgin
- - salt and pepper to taste
- 1-2 clove garlic
How To Make ojeda's mexican salsa
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Step 1Wash the cilantro and dry on a paper towel Wash and dice tomatoes dice garlic finely to really make this a good salsa roast the jalapeno first then cut down the side, remove seeds if you dont like it too hot. Chop jalapeno very finely Chop onion into medium to small pieces depending on your desire
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Step 2Place all ingredients into a large bowl. Mix 1/2 cup to 3/4 cup red wine vinger and 1/4-1/2 cup olive oil together in a jar shake well. Pour over all the ingredients in the bowl mix well add salt and pepper to taste. Keeps well in the refrigerator for several days.
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Step 3NOTE: In the winter when tomatoes are not so good, I use two cans of rotelle tomatoes and chilies and only a couple of fresh tomatoes to make the same salsa.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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