Salsa

12m
Serves 1
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Directions

  1. 1Drizzle a little bit of olive oil into your cast iron skillet.
  2. 2Add the chiles (jalapeños and Serranos for medium salsa), half of an onion, and four pieces of garlic to the skillet.
  3. 3Add about eight tomatoes and four tomatillos (peeled and washed) to the skillet.
  4. 4Roast the vegetables on medium heat, flipping them every two minutes until they have a nice char. This should take about 12 minutes.
  5. 5While the vegetables are roasting, cut up another onion, about eight tomatoes, some green onions, and chop a bunch of cilantro (or parsley if preferred).
  6. 6Once roasted, add the hot vegetables to a blender.
  7. 7Pulse the mixture for about 30 seconds.
  8. 8Midway through blending, add about two tablespoons of olive oil and about a tablespoon and a half of chicken bouillon.
  9. 9Do not blend for more than a minute to ensure the consistency remains thick.
  10. 10Add the chopped raw vegetables (onion, tomatoes, green onions, cilantro) to the blended mixture.
  11. 11Add the juice of three limes.
  12. 12Mix everything together.
  13. 13Add salt to taste at the end and mix again.
  14. 14Taste the salsa and adjust seasoning as needed.

Ingredients

  • 16 tomatoes
  • 4 tomatillos
  • 0.5 white onion
  • 4 garlic
  • 3 jalapeños
  • 3 Serrano peppers
  • chile de árbol
  • 1 bunch cilantro
  • 3 limes
  • green onions
  • 1 red onion
  • 1.5 tbsp chicken bouillon
  • 2 tbsp olive oil
  • salt
  • avocado diced

Equipment

cast iron skilletblender

Tips

  • For mild sauce, use jalapeños.
  • For medium sauce, use Serranos and jalapeños.
  • For hot sauce, use chile de árbol.
  • Do not blend for more than a minute to maintain a thick consistency.
  • Adding diced avocado will enhance the salsa.
  • If you don't like cilantro, you can use parsley.

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