- Preparation time: 30 minutes
(Makes about 4 cups)
- 1½ to 2 pounds flavorful tomatoes, (6 to 8 medium)
- 1 jalapeño pepper, quartered
- 1 to 2 serrano peppers, sliced in half (See below to determine how hot you want your salsa to be)
- 1 clove garlic, peeled and halved
- ¼ cup cilantro sprigs
- ½ small white onion, halved
- ½ tablespoon safflower or equivalent vegetable oil
- ½ teaspoon salt
Heat oven using the broil setting.
- Line a cookie sheet or pizza pan with a piece of aluminum foil.
- Place tomatoes in a single layer on the baking sheet.
- Broil tomatoes until darkened and softened on one side; about 4 minutes.
- Turn the tomatoes over and broil for about 4 more minutes.
- When the tomatoes are cool enough to handle, remove skins.
- Place peeled, roasted tomatoes and any juice that accumulated around them in a blender.
- Add the jalapeños, garlic, cilantro, onion, and salt to the blender.
- Blend or process to a medium to coarse puree.
- Heat oil in a skillet on medium-high heat.
- When the oil is hot enough to make a drop of the puree sizzle sharply, pour all of the puree into the skillet.
- Stirring constantly, let the puree cook for 4 to 5 minutes, until darker and thicker.
- Simmer for 10 to 20 minutes or until the salsa is thick enough to coat a spoon.
- Taste and adjust salt if necessary.