Try this salsa on grilled tofu or for non-vegetarians on carne asada or any steak.
Yields Approximately: 2 Cups
- 5 large tomatoes (make sure they are perfectly ripened)
- 4 jalapeños
- Salt to taste
- On a medium hot skillet, roast tomatoes and jalapeños. Making sure that you are cooking the tomatoes as well as roasting. Do this by rotating them and roasting on all sides. Otherwise you end up with a raw tomato on the inside.
- Once roasted, peel tomatoes and jalapeños as much as possible leaving some of the roasted skin.
- Blend all until smooth and all salt to taste.
Can it get any easier? It sounds crazy to only use those ingredients, I know, but trust me it doesn’t need much else. Using simple ingredients is what makes a difference between an Americanized salsa and real homemade Mexican food.
Feel free to post your comments or questions.
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