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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Traditional Red Mexican Salsa Ingredients:
4 tomatoes |
1/2 cup of water |
14 gram jalapeno |
1 medium onion, quartered |
1 cloves of garlic |
5 gram (1/2 cube) veggie, tomato or chicken stock |
3 gram handful of cilantro |
1 salt |
1 pepper |
Directions:
1. In a small covered pot, steam the tomatoes in water on low.
2. For smoother salsa, steam the jalapeno with the tomatoes in the same pot, for chunkier (and hotter) salsa, leave it out and keep raw.
3. Once the skin on the tomatoes is peeling off very very well (don't worry about the tomatoes looking smooshy), turn the burner off.
4. Allow it all to cool, remove all the veggies (allow to drain). Peel the tomatoes & toss the skin back into the pot in which you had cooked them.
5. Toss tomatoes into a blender (or if you are feeling really traditional and have a molcajete, go for it).
6. Add the rest of the ingredients slowly into the blender, in bits and pieces give it a whirl - tasting and adjusting as you go.
7. You can keep the water in the pot for another dish (I don't let it go to waste, I use it to cook my meats), or use it to add and smooth the salsa as you chop in the blender.
8. You can also use dried red chile de arbol sauteed in a bit of oil instead of jalapeno.
9. Keeps in the fridge, for quite a while (as much as a week at my house, but it never lasts that long).
10. Makes approx. 8 - One Tbsp Servings (Kept thick, adding no water).
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