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Salsa

I have watched Mexican friends make several styles of salsa many times but I've never really mastered any of them. This basic red salsa usually turns out okay. It's best after sitting in the fridge a day or two.

It goes something like this...
  • Roast 2-3 jalapeno and 1 poblano directly on the grates over a low-medium flame on your gas range, turn them often, let them blister up and gain some black spots
  • Roast 7-8 roma tomatoes in the same manner (it works okay with canned tomatoes if you don't have fresh)
  • Fine chop a red or yellow onion (not a sweet onion)
  • Fine chop 1 bunch of cilantro
  • If I have fresh garlic I'll crush a couple of cloves and add
  • Remove stems and fine chop the peppers, seeds and all
  • Crush the tomatoes very well
  • Mix everything together and stir in the juice a small lime and a teaspoon of cumin
  • Salt to taste
If you prefer a smoother consistency just rough chop everything and use a blender or food processor to hit the texture you like.

If you have an electric cooktop you can roast over a medium cast iron griddle or pan.

If you prefer a more mellow onion taste you can add the lime juice and a little salt to the onion and let it pickle the onion a bit while you roast the peppers and tomatoes.
 
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