My favorite salsa is this one. My mother gave me the recipe, which she has been using ever since she was a young child staying with her grandparents on their ranch in Mexico. You can modify the level of heat to suit your tastes. Serve it with scrambled eggs or any other dish of your choosing.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons corn oil
- 3 medium ripe tomatoes
- 5 medium jalapeno peppers, stemmed
- 1 medium onion, diced
- 1 cup water
- salt to taste
Instructions
- Heat a medium skillet over medium heat. Add oil to the hot skillet and place whole tomatoes and jalapenos in the pan. Cook, turning every 2 minutes, until all sides are scalded. Remove from the heat.
- Transfer tomatoes and jalapenos carefully to a blender and process until pureed.
- Cook and stir onion in the same skillet over medium heat until translucent, about 5 minutes. Add tomato-jalapeno puree and pour in water; bring to a simmer. Simmer until thickened, about 5 minutes. Season with salt and serve warm.
- You can use vegetable oil in place of corn oil.
Reviews
This is good, although I thought it needed something more. I ended up adding cumin and chili powder as well as garlic. It took about 20 minutes to thicken. I used 4 jalapenos and a habanero.