This salsa is perfect for Cinco de Mayo, Taco Tuesday or any day you could use a little bit of yum! I often find myself buying a few too many tomatoes so I have an excuse to make it. The salsa also freezes well, so you can chuck a tub of it in some black bean soup or Mexican chicken soup or just to have on hand for emergency chips and salsa.
- 4 roma tomato, or whatever kind you have
- 2 jalapeno peppers, stems removed (seeds are optional)
- 1/2 of a large red onion, peeled and cut into large chunks
- 2 cloves garlic, chopped
- handful of cilantro stems – no waste!
- 1 tablespoon lime juice or vinegar
- kosher salt – start with 1/2 teaspoon and then taste
- Line a baking sheet with aluminum foil and start up your broiler. Rinse the tomato and jalapeno under water, shake off the excess and put on the baking sheet along with the red onion.
- Broil, about 4 inches from the element until the skins of the veggies are blackened on one side. Use a tongs to turn the veggies over and continue broiling until blackened on the other side.
- Remove the baking sheet from the broiler. Turn off the broiler! Let the veggies cool about 5 minutes and remove the skin from the tomato and jalapeno – it should slide right off.
- Chuck everything in your blender or food processor and pulse until mostly smooth. Pour into a bowl and enjoy warm or pop in the fridge.
Why cilantro stems? They have more flavor! Also, I use the leaves as garnish and flavor in a lot of recipes, so I end up with stems. The stems are great in recipes that get pureed, like this salsa or a curry paste. No need to throw away something delicious.