Have a Happy Fourth of July! Here is a salsa I created for this weekend. It is the culmination of many efforts to find the perfect salsa. This one is one of my favorites.
- 1/3 lb roma tomatoes (2 or 3 depending on size)
- 1/3 lb tomatillos, peeled and rinsed (this could vary a good bit by size, 6 or so small to medium)
- 3 jalapeño peppers
- 2 Serrano peppers
- 1/2 cup cilantro leaves (just remove most of the stems).
- 1 small white onion, rough chopped.
- 1/4 tsp cumin
- pinch of Mexican oregano
- 1 tsp salt
- 1 cup water
- 1 additional roma tomato (not broiled)
Preheat the broiler.
Wash then place Place the first 4 ingredients on foil on a cookie sheet. I prefer to remove the stems of the chilles at this point. Broil for 5 minutes. Remove the sheet, turn everything over, and broil the other side for 5 minutes. This will turn the skins a nice brown to black, and provide a lot of tasty flavor. Let the ingredients cool a bit so they are easy to handle. You can clean the cilantro and remove the stems while they are cooling.
[OPTIONAL] At this point, if you want to make a mild salsa, you slice open the jalapeños and remove the seed and membrane – a quick rinse of the inside helps. I don’t like to remove the seeds myself, but my wife does (which means I usually end up with two batches).
Place all of the ingredients, into a blender, and blend to the consistency you like. I let it go for a bit, so that there are not chunks of onion.
Enjoy!
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