Bobby (*_*)


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.


★★★★★ 2 votes

45 Min
Food Processor


  • 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



  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.

Printable Recipe Card


Course/Dish: Salsas Chips
Main Ingredient: Fruit
Regional Style: Mexican

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