Prep 5 mins
Cook 10 mins
This is a wonderful roasted jalapeño and tomato salsa.
- 2 jalapenos
- 8 medium tomatoes
- 1⁄2 small onion, diced
- 1⁄4 cup fresh cilantro, chopped (optional)
- Grill or broil jalapeños until skin is dark green and blistering and you can peel them easily, about 5-10 minutes. Cool peppers, peel and remove seeds.
- Grill or broil tomatoes about 5-10 minutes until you can peel skin.
- Place peppers and tomatoes in blender and process just until chunky. Pour into bowl; add onion and cilantro, mix well. Add salt to taste.