8-10 Fresh Tomatoes(the bigger the better)
3-4 Fresh Jalapenos
1 onion (chopped)
Sat and Pepper to taste
Cumin to taste
Garlic Salt to taste
Cut up your tomatoes into wedges and place in a blender. Puree tomatoes till they are no longer big chunks. Pour tomatoes into saucepan. Cut the ends of your jalapenos off and boil your jalapenos till their tender. I like to roast my jalapenos after their done boiling but you don't have to do so. If you do, turn on your boiler to about 450 and let them roast till their good and burnt looking. Once they are done if you have a food chopper place them in the chopper till they are the size that you want them or you can hand chop. Place jalapenos and the seeds in the saucepan with the tomatoes. Chop up your onions till they are the size you like. I like having bigger chunks in my salsa. Place the onions in the saucepan. Add your seasonings and cook on medium heat till you get a slight boil. You want your salsa to be a little thinned out. You can either serve cold or eat warm with the chips of your choosing. I love the baked tostidos. I also love eating my salsa warm!
3 comments:
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I also love my salsa warm, glad I'm not the only one! Very similar to my dad's recipe which I grew up one, but he also adds fresh roasted New Mexico green chile:)
I have never heard of the new mexico green chile. Sounds Good!
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