Now that our friend Jim has moved to New Zealand, he has had a craving for good ol' salsa as many of the condiments down under don't have that spicy bite and the salsas they do sell are more like Taco Bell taco sauce. So, per Jim's request, her is an easy tomato and jalepeno salsa. This one is based on a Rick Bayless recipe.
1-1 1/2 lbs roma tomatoes
2-3 jalepeno salsas
4 garlic cloves, unpeeled
1 medium onion, sliced
1 Tbl apple cider vinegar
1/4 cup cilantro
- Place tomatoes and chiles on a sheet pan and place under a broiler. Broil until skins are charred and tomatoes and chiles are soft and freely giving their juices. Rotate the tomatoes and chiles to cook all sides evenly.
- While the tomatoes and chiles are under the broiler, place the onion slices and garlic cloves in a cast iron skillet, or a griddle over medium heat. Cook until the onion is soft and the cloves are soft and the skins are brown or black. Peel the garlic.
- Place the chiles, onion, and garlic in a food processor and pulse until medium chop. Add the tomatoes and all the accumulated juices. Pulse until combined.
- Add cilantro, and pulse until chopped.
- Add water until the salsas the consistency that you like. It will thicken as it cools, so runny is good.
- Season with the vinegar and add salt to taste, usually about a teaspoon or more.
- Put in a bowl or jar and cover and refrigerate until ready to use.