NOTES and TIPS:
Every cooks salsa tastes a little different. That's a wonderful part of dining out in Mexico. Experiment with more and less of the ingredients until you come upon the right blend for you, your family, and your guests. |
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| STEP #1
Ingredients: tomato, onion, garlic, cilantro, and chile serrano (or chili jalapeno).
Wash the vegetables well, especially the cilantro. |
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STEP #2
Grill the tomatoes and the chilies. The chili cooks much faster than the tomatoes. The tomatoes must cook through (approx. 15 min.), and so they need to be turned several times. Don't worry about the burned spots. The burn is this receipe's secret. |
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STEP #3
After the chilies have cooked and the skin has blistered, under running water wash off all loose skin. |
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STEP #4
As soon as the chilies are rinsed and the loose skin removed, simply drop the chili in the blender. |
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STEP #5
Add the garlic. There's no need to dice it. |
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STEP #6
Drop in the onion. (Already you can begin to see how quick and easy it is to make salsa.) |
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STEP #7
Break the ends of the stems off the cilantro. |
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STEP #8
Drop the cilantro in the blender. (Some people tear the cilantro in half, but there's no need to.) |
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STEP #9
There will be some thickened burned spots on the tomatoes. Break these off and throw them away.
Plenty of bruned spots will still be on the tomatos, and they're important to the salsa's flavor and appearance. |
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STEP #10
Drop the tomatoes into the blender. |
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STEP #11
Add salt--about half a teaspoon. But as with everything, experiment to get the final taste that suits you best. |
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STEP #12
Add water to the level you see in the photo.
Also take a look at the amount of burned skin that's there. (The first time you make this you'll be sure you're ruining it, but you won't be.) |
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STEP #13
Blend the ingredients until everything is very well cut into tiny bits.
And that's it. It's ready to use. |
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