Mexican salsa

Here is the simplest, tastiest, absolutely addictive homemade salsa, as learned from a Mexican grandmother today:

Open windows. Char an onion half, jalapeños, and Roma tomatoes in a cast iron skillet over medium heat, until blackened almost all over (it takes time). Peel the tomatoes and onion, don’t bother to peel the jalapeños, but remove seeds. Puree in blender to somewhat chunky consistency. Add chopped cilantro, season with salt and lemon juice. Serve with tortilla chips and beer.

The proportion depends on your mood, ingredients on hand, and the desired spiciness. Today we used 4 tomatoes, 4 jalapeños, 1/2 large yellow onion, and a medium bunch of cilantro. It made a quite fiery salsa, so the grandmother separated 1 cup of it, and blended it with 2 fresh tomatoes and another squeeze of lemon, to make a milder salsa for the kids.


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Location:San Rafael, CA

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