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mexican salsa

(2 ratings)
Bobbycountry avatar
Recipe by
Bobby (*_*)
@Bobbycountry
Monticello, KY

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 ratings)
yield serving(s)
prep time 45 Min
method Food Processor

Ingredients For mexican salsa

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

How To Make mexican salsa

  • 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.
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