This cooked salsa recipe is the gift of the wife of an old friend in appreciation for some cooking advice. Ana is from Mexico and this is a family recipe. One important detail in this sauce is that the onions are seared and scorched, but not fried. No oil is used.
Chris posted the recipe to me with the note: “It is meant to have a thinner consistency than the chunky store bought stuff. Having had this salsa, I am spoiled and never eat the store bought stuff anymore. It’s great on eggs, burgers, vegetarian, beef or chicken chilli, chicken, beef, burgers, fish, french fries; wherever you would add some spicy heat to your recipe.”
It is an excellent salsa that I have made and enjoyed many times.
- 3 medium sized tomatoes
- 1 clove of garlic
- 12-15 small green chillies the smaller; the hotter! (try that many to start; we use 25-30 at our place)
- yellow onion about 3 times the size of the garlic clove,
- 2-3 pinches of salt you can always add more later,
- 1/2 cup of water to thin the salsa. Add less water if you like thicker consistency. You can always add more water, so start conservatively.
- In a baking pan, low broil tomatoes in the oven until soft, about 5-7 minutes. Keep an eye on them!
- Rotate them every couple of minutes so they are as even as you can get them.
- A little blackened scorching of the skin is normal. This will give the tomatoes much better flavour than if you boil them in water! Trust me; broiling makes the difference!
- Soften the chillies, garlic, and the onion on a dry cast iron skillet (NO OIL!). (We are using an iron comal in the photos.)
- Salt to taste; not too much. You can always add a little more.
- Place all the ingredients into your blender. Add just enough water to reach 3/4 of the way to the top of your ingredients in the blender; this will thin the salsa, so don’t add too much water!