(Image 1)
(Image 2)
(Image 3)
A tomato-based salsa to enjoy with your favorite tacos.
Note 1: This salsa requires the tomatoes to be roasted. This is best done by placing them on the rack of a toaster oven, or by allowing them to cook over the open flame of a gas-range stove. Alternatively, you can roast them by cooking them on a hot frying pan.
Note 2: Even if they are of the same type, peppers vary widely in spice level depending on the harvest. If you are sensitive to spice, considering adding half the amount of pepper, and increasing it as needed once the salsa has been blended and can be sampled.
Prep Time: 10 Minutes | Cook Time: 10 Minutes | Total Time: 20 Minutes
Special Equipment
Blender
Strainer
Ingredients (US Standard)
6 Roma Tomato (23oz)
1 loose cup Cilantro Sprigs
1/4 cup White Onion
1 and 1/2 Serrano Peppers (or more or less, to taste - See Note 2)
1tsp Salt
1tsp Low Sodium Chicken Bouillon (if you cannot access low sodium, omit salt and add to taste after blending)
1 cup of Water
Ingredients (Metric)*
6 Roma Tomato (650g)
20g Cilantro Sprigs
50g White Onion
1 and 1/2 Serrano Peppers (or more or less, to taste - See Note 2)
6g Salt
6g Low Sodium Chicken Bouillon (if you cannot access low sodium, omit salt and add to taste after blending)
237mL Water
*All metric units are converted and should be considered more or less.
Method
(Clean the produce) Remove the stems of the peppers. Place tomatoes and pepper into a strainer. Rinse them with water to saturate them, and then add one drop of dish soap to the strainer. Move the veggies around with your hand to distribute the soap. Then, thoroughly rinse the vegetables under a running tap until soap bubbles no longer form in the strainer and all soap has been cleared.
Place the tomatoes and pepper, while still wet, on a frying pan (or roast them per method of choice - See Note 1). Heat the pan on high. Cook each side of the tomato and pepper for 1-2 minutes, turning them as the skin starts to blister (see Image 2)
Once all sides have been cooked and blistered, remove the veggies from heat. The skin of the tomatoes will be peeling. Remove as much skin as you can from the tomatoes with your hands or a vegetable peeler, adding them to the blender as you go. (Note: The peppers do not need to be peeled).
Add the remaining ingredients to the blender (Onion, Cilantro, Salt, Chicken Bouillon, Water). Blend on High for just a few seconds, until all ingredients are incorporated into a salsa.
Taste the salsa. Add additional salt or serrano peppers as needed. The salsa will thicken as it cools.
Nutritional Data
Total Yield: About 3.5 cups (850g)
Servings: 28
Serving Size: 2tblsp (30g)
Calories: 8 | Protein: 0.2 | Carbs: 0.4 | Fiber: 0.2 | Fats: 0
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
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