Who Says You cant have good Salsa in the Winter?

This is #2 In My Recipe Collection
I have a HUGE Garden In the summer so it makes it easy to have fresh items on hand but WHOLE FOODS has the best selection!


What you Need

  • 3 plum tomatoes, halved
  • 3 garlic cloves, unpeeled
  • 1 red or green jalapeño pepper, halved
  • 1 medium-size white onion, cut into 16 wedges
  • 1 1/2 tablespoons fresh lime juice
  • 3/4 teaspoon kosher salt
  • 1/3 cup chopped fresh cilantro leaves

Start by adding by slowly charring onions, garlic, over

a fire

Heat a 12-inch cast-iron skillet or griddle over medium heat 5 minutes. Place tomatoes, cut side down, in skillet, spacing evenly; add garlic and jalapeño pepper. Cook, turning occasionally, about 6 minutes or until slightly charred .

Transfer tomatoes and jalapeño pepper to a blender or food processor. Peel garlic, and place in blender. Add onion to skillet, and cook 5 to 6 minutes or until slightly charred and Transfer onions to blender.

Step 2

Process Vegetables 30 To 40 Seconds Or To Desired Consistency. Add Lime Juice And Salt To Blender, And Process Until Combined. Cool Completely (about 10 Minutes). Stir In Cilantro. Serve At Room Temperature, Or Refrigerate In An Airtight Container Up To 3 Days. 🙂

Serve with your favorite tortilla chips at the top of tacos put it in a chicken dinner or use it wherever you want salsa is extremely versatile

Joke of the week

Q: Why is life like ketchup?

A: Good things in life come slow and are worth waiting for.

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