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.
4 mediumjalapeno peppers
1 largespanish (yellow) onion
2-3 mediumgarlic, coarsely chopped
10-12 mediumfresh tomatoes, peeled and coarsely chopped
4-5 sprig(s)cilantro, fresh
1 tspkosher salt
How to Make MEXICAN SALSA
- 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
- 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.
- 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.