Prep 30 mins
Cook 25 mins
I love this salsa for breakfast in Spicy Cilantro Scrambled Eggs or (for dinner) in Salmon in Luxurious Green Sesame Pipian. My housekeeper in Mexico gave me this recipe and I have used it ever since.
- 2 fresh jalapeno peppers (or 4 Serranos)
- 3 garlic cloves, unpeeled
- 1⁄2 cup finely chopped white onion
- 1 (15 ounce) can diced tomatoes with juice, preferably fire roasted or 4 large tomatillos, husked, rinsed and quartered and roasted
- 1⁄3 cup loosely packed roughly chopped cilantro
- 1 teaspoon fresh lime juice (or more)
- salt, to taste
- Set a small skillet over medium heat. Lay the chilis and garlic in the skillet and dry-roast until soft and blotchy black in spots, about 10 minutes for the chilis, about 15 minutes for the garlic.
- While the chilis and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess water and pour into a medium bowl.
- Pull the stems off the roasted chilis and peel the papery skins off the garlic. Scoop them into a food processor and pulse until they are finely chopped. Add the tomatoes, with their juice, re-cover and pulse a few more times, until the mixture is as coarse or smooth as you want your salsa to be.
- Pour the tomato mixture into the bowl with the onion. Add the cilantro and stir thoroughly. Thin with a little water, if necessary, to give the salsa an easily spoonable consistency. Taste and season with the lime juice or vinegar, if using, and salt, usually about ½ teaspoons If not using within an hour or two, cover and refrigerate.
- Note: If you’re not planning to use the salsa within a few hours, wait until you’re ready to serve to add the onions and cilantro.
- Using fresh tomatoes:.
- Roast 4 medium to large tomatillos, husked, rinsed and quartered, close up under a hot broiler until blistered and blackened in spots, then flip them over and roast the other side. Peel off the skin, chop them and use them in the salsa.
I am impressed, and that is saying something since I am very particular about salsas. I used serrano peppers and absolutely love it that way. I think next time I might try some fresh red chilies just to see how it compares.
Delicious! I made both the red and the green types of salsa. My red one came out a bit watery, but I'll just leave out some of the juice next time. I used fresh tomatoes and roasted them under the broiler before using.