Description
Salsa. Because you need it, pronto!
Ingredients
Scale
- 6–8 Roma tomatoes, or small, fresh garden tomatoes of any variety (these will be juicier)
- 1 fresh jalapeno, seeds and all;
- cloves garlic
- fresh cilantro, grab a good handful if you really like it
- 1 tsp. lime juice
- Sea salt, to taste, but about 1 tsp.
- 3–4 T. of chopped onion
Instructions
- Roast the tomatoes and jalapeno in the oven until skins are nice and crispy and pull away easily (I actually do this in bulk and freeze the jalapenos for future use). I just put mine under the broiler. Let cool.
- Peel the tomatoes and remove the stem from the jalapeno. If you don’t like it “hot”, gut the pepper.
- Place all ingredients in a food processor and process to desired consistency. You can add water to thin it if you like.
- Serve with tortilla chips. Or on just about any Mexican dish.