Tex-Mex Salsa With Tomatoes
"This is a wonderful roasted jalapeño and tomato salsa."
- Ready In:
- 15mins
- Ingredients:
- 5
- Yields:
-
3-4 cups
- Serves:
- 10
ingredients
- 2 jalapenos
- 8 medium tomatoes
- 1⁄2 small onion, diced
- 1⁄4 cup fresh cilantro, chopped (optional)
- salt
directions
- 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.
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RECIPE SUBMITTED BY
My husband, Walt and I live in Huntley, Illinois; about 1 hour west/northwest of Chicago O'Hare airport. I'm a stay at home wife with 3 adult children. I collect old cookbooks, enjoy reading, gardening, canning, candy making and jewelry making. I'm passionate about my savior, singing on the worship team and volunteering for a non-profit that provides free legal services to poor families.
My favorite cookbooks are Taste of Home Contest Winning and those authored by Rachael Ray.
A pet peeve is when a cook doesn't give an alternative for a difficult to find ingredient.
