Directions
- 1Stem your jalapenos.
- 2Take your knife and get big chunks out of each jalapeno. You only need about half.
- 3In a pot, combine tomatoes, jalapeños, onion, and water.
- 4Cover this and cook it over medium heat until everything's tender.
- 5Make sure to stir your tomatoes as they're cooking.
- 6Remove from heat and let cool slightly at room temperature.
- 7Transfer to a blender. Add garlic, salt, sugar, bouillon (if using), and vinegar.
- 8Blend until smooth, but don’t overdo it.
- 9Taste and adjust: add more vinegar or salt if needed.
Ingredients
- 565 g Roma tomatoes, quartered
- 330 g red jalapeños, stemmed
- 210 g water
- 60 g white onion, quartered
- 25 g garlic, peeled
- 15 g Diamond Crystal kosher salt
- 8 g white distilled vinegar
- 4 g Knorr chicken bouillon
- 1.5 g sugar
Equipment
potblenderknife
Tips
- Don't overdo blending; you want a few seeds and bits for classic texture.
- Salsa should wake the taco up, not weigh it down.
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