6 or 8 Tomatoes (for Red Salsa) or Green tomatillos (for Green Salsa)
2 Garlic Cloves
1 Fresh raw JalapeƱo peppers for mild salsa or 2 - 3 for hot salsa
Sea salt to taste
1/2 cup of minced Cilantro
1/2 cup of minced Onion
Put tomatoes or tomatillos in a pot with enough water to cover them. Cook until they boil on high heat, then change the heat to medium and simmer for about 10 min. until they are soft. Then using a blender or food processor CAREFULLY blend the tomatillos, Garlic, JalapeƱos and Salt. When finished pour into serving bowl and then fold in the cilantro and Onion.
*TIP: Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Or place on a griddle and roast the tomatoes or tomatillos and the Garlic as well. Turn each one on every side in order to get the skin lightly blackened.
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