Guest guest Posted May 13, 2006 Report Share Posted May 13, 2006 i made this salsa last night and i have to say it was the best i have ever made. roasting the garlic and jalapenos really made a difference. this morning i made some killer huevo rancheros of sorts with the leftover salsa (fried two eggs in 1 T. butter, added the salsa to the pan right before serving until heated through and served over a toasted corn tortilla.) half roasted salsa 2 to 3 cloves garlic 1 to 3 jalapenos can (14.5 oz) diced tomatoes (i like petite diced) 1/2 medium onion (i used vidallia), diced cilantro, chopped 1 fresh tomato (i used roma) juice of 1 lime salt in a hot skillet (i used cast iron) over medium-high heat, roast garlic, jalapeno(s), and the fresh tomato, turning frequently with tongs, until blacked evenly in spots and the garlic is soft. set roasted tomato aside until cooled and then dice. cut off stem(s) from jalapeno(s) and add the jalapeno(s) and the garlic to a food processor or blender. blend for a few seconds and then add the canned tomatoes and lime juice. blend to desired consistency. pour into serving dish and stir in diced onion and chopped cilantro. season with salt and serve. Quote Link to comment Share on other sites More sharing options...
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