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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In this salsa from Casa del Sol in Cuidad Juárez. Mexico, the peppers are roasted and the tomatoes and onions broiled, giving the salsa a deep, roasted flavor. This salsa is traditionally mashed by hand if you decide to do the same, remember to wear gloves and don't wipe your eyes. Ingredients:
1 pound jalapeño peppers, halved and seeded |
2 tomatoes, cut into 1/2-inch-thick slices (about 1 pound) |
1 onion, cut into (1/2-inch-thick) slices (about 1/2 pound) |
2 cups water |
1 teaspoon salt |
Directions:
1. Preheat broiler.
2. Place jalapeños, skin sides up, on a foil-lined baking sheet; broil 12 minutes or until blackened. Cut peppers in half lengthwise, discarding seeds and membranes. Cut into slices. Set peppers aside.
3. Place tomato slices on baking sheet; broil 10 minutes, turning after 5 minutes. Place onion slices on baking sheet; broil 14 minutes, turning after 7 minutes.
4. Bring water to a boil in a medium saucepan. Add peppers, tomato, onion, and salt; return to a boil. Reduce heat; simmer 30 minutes. Cool to room temperature. Mash mixture with hands or with a potato masher. Serve at room temperature or chilled. Store in an airtight container in refrigerator up to two weeks.
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