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