Ingredients
- 2 fresh jalapeno chiles (or 4 serranos, 1 to 2 habaneros)
- 3 garlic cloves, unpeeled
- 1/2 cup finely chopped white onion
- 1 (15 oz) can diced tomatoes in juice (preferably fire roasted)
- 1/3 cup (loosely packed) roughly chopped cilantro
- 1 tsp fresh lime juice of cider vinegar
- 1/2 tsp salt
Directions
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Set a small skillet over medium heat. Lay the chiles and garlic in the skillet and dry roasted until soft and blotchy black in spots, about 10 minutes for the chiles, about 15 minutes for the garlic.
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While the chiles and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess water and pour into a medium bowl.
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Pull the stems off the roasted chiles and peel the papery skins off the garlic. Scoop them into a food processor and pulse until they are finely chopped. Add the tomatoes, with their juice, re-cover and pulse a few more times, until the mixture is a coarse or smooth as you want your salsa to be.
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Pour the tomato mixture into the bowl with the onion. Add the cilantro and stir thoroughly. Thin with a little water if necessary to give to salsa an easily spoonable consistency. Taste and season with the lime juice or vinegar, if using, and salt. If not using within an hour or two, cover and refrigerate.
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If your planning on using the salsa in a few hours wait to add the cilantro and onions before serving.
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Salsa Chicken
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Brown 4 chicken breasts or 8 thighs on one side in a little oil in a large skillet over medium high heat. Flip them over, add the salsa, cover and simmer over medium low heat until cooked through. Great with rice and a salad.