This salsa’s deep, robust flavors end with a swift kick in the mouth. It’s a sure fire addition to your Mexican dinners!
- 5 serrano peppers ((add more or less if desired))
- 1 large onion
- 6 cloves garlic
- 3 medium tomatoes
- 5 medium vine or plum tomatoes ((about half the size of regular a tomato))
- 2 cup filtered water ((If using fresh tomatoes))
- 1 tbsp himalayan pink salt ((or to taste))
- 2 Tsp cilantro
Prepping the veggies
- Wash peppers, tomatoes and cilantro.
- Cut off pepper stems and weird navel part of the tomatoes. Cut tomatoes in half.
- Peel off outer garlic “paper” and cut off the tops. Same goes for the onion, but be sure to cut the onion in half.
Roasting the veggies
- This step is important in establishing a robust and flavorful taste profile in the salsa. One of these guys will work best for the stovetop. If you don’t have one – no worries – you can roast the veggies in any standard oven; it just might take a bit longer. If roasting in the oven, set it to 425°F and keep an eye on them until they’re charred.
- Let the oven rack heat up a little on the stove top then place peppers, onion, garlic cloves, and vine/plum tomatoes on rack. You will probably have to do this several times until you roast everything.
- Rotate them so they get evenly charred. If you need to, separate onion layers to better char them.
- Toss all roasted and un-roasted veggies into a medium pot with water. Make sure water quantity is no more than 1/3 of the vegetable height in the pot.
- Add salt – start with a tablespoon. Cover.
- Set the flame on the stove to medium-high until the water starts boiling (10-15 min).
- Once it’s boiling, set the flame to low-medium (closer to low). Smash the veggies with a large spoon in the pot and get ready to taste test pure deliciousness!
- Add more salt, if desired. Remember that not all the flavors are infused at this point, but you can get a good feel for what the level of saltiness is.
- Cook for another 10-15 minutes or until the onions are semi-transparent and easy to cut through with a spatula or spoon.
- After all veggies are cooked, add 3/4 of the cilantro and reserve the rest to garnish.
Finishing the dish
- Transfer the salsa into a blender or food processor and blend to desired consistency. Be sure to blend through all that awesome garlic – that flavor needs to cut through the kick from the serrano peppers.
- Enjoy with your favorite chip or veggie (I love Beanitos, but that’s just me :))
Use organic ingredients whenever possible.
- Category: Appetizer, Dressings + Sauces
- Cuisine: Mexican