Directions
- 1Stem your jalapenos.
- 2Take your knife and get big chunks out of each jalapeno.
- 3Combine tomatoes, jalapeños, onion, and water in a pot.
- 4Cover and cook over medium heat until everything's tender.
- 5Make sure to stir your tomatoes as they're cooking.
- 6After about 10 minutes of cooking, remove from heat and let these rest at room temp to cool a little bit.
- 7Transfer to a blender.
- 8Add some garlic, some kosher salt, some white vinegar, and a little bit of chicken powder to the blender.
- 9Blend until smooth, but do not overdo it.
- 10Add 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, or to taste
Equipment
potblender
Tips
- Do not 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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