Salsa

Cookware

• Knife
• Scale
• Measuring cups/spoons
• Can opener if using canned tomatoes
• Cast-iron skillet/comal, pan
• Citrus reamer if you have one
• Food processor/blender
• Refrigerator

Ingredients

This is largely a choose your own adventure scenario. This is a base and all the ingredients can be wiggled around a bit. Want sweetness? Add some mango, plum, peach, whatever. Want it hotter? Use hotter peppers.

• Peppers without stem (2-4 jalapenos, 2 jalapenos and 1 poblano, etc.)
• Half or whole onion halved (or quartered if you want more char)
• Green onion, if you want more
• 1-2 garlic cloves
• 6 roma tomatoes/28oz whole tomatoes, canned/6 roma tomatoes + 1 cup tomatoes, canned diced (tomatoes should be halved if charring)
• 1/2 tsp-1 Tbsp salt (start small and add it to taste)
• 1 lime, juiced (~1 Tbsp)
• Handful of cilantro (opt)
• Pinch of cumin (opt)
• Pinch of sugar (opt)

Instructions

1. Char your vegetables. This is optional but it elevates the salsa.
   1. Put your skillet on high heat.
   2. Pierce your peppers, then add them and any other vegetables you want to your skillet to blister them, rotating occasionally. I do the peppers, tomatoes, garlic, and onion.
   3. Once charred significantly (~20 moinutes?), put them in a bowl to cool. If you want to remove the skins to have less char flavor, cover them with plastic wrap to steam them. After waiting for vegetables to cool, remove the skins of peppers/tomatoes when cool.
2. Remove ribs and seeds from peppers, depending on how spicy you want it.
3. Add everything to your food processor and process until you are happy with the consistency.
4. Refrigerate it for an hour to overnight and serve. This will make the flavors much better.

Last modified: 202608211758