Ingredients
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1
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1 - 2
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1
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Directions
Cooked Red Salsa, This is a great shortcut salsa Try it as written before you tinker with it – it’s deceptively good The garlic salt really is the key I love this with plain cheese quesadillas , This was pretty good, considering that I usually think a salsa has to have cilantro and/or onions in the mix Even without those ingredients, I made this twice, and enjoyed it used 2 jalapenos each time The blistering technique was new to me; I assumed I didn’t need to take it literally and make them totally black; they were about 50% blistered/blackened all around I thought this technique might’ve been extraneous, but I really think it made a difference to the taste I’ve never seen canned chopped tomatoes, so used diced, and the can sizes were a little smaller, at 14 5 oz The first time, I forgot to drain the tomatoes, but it didn’t seem to make a difference to me used 1 level tsp of garlic salt each time Unfortunately, I ate this with salted tortilla chips (couldn’t find unsalted), so the combination was a bit salty But I definitely recommend this for a quick, easy salsa , This is a great shortcut salsa Try it as written before you tinker with it – it’s deceptively good The garlic salt really is the key I love this with plain cheese quesadillas
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Steps
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1
Done
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In a Hot, Dry Skillet, Blister the Jalapenos, Turning Until Blackened on All Sides. Remove from the Skillet and Let Cool. |
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2
Done
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When Cool Enough to Handle, Stem, Seed, and Roughly Chop. |
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3
Done
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Add the Tomatoes and Jalapenos to a Blender or Food Processor, and Puree to Desired Consistency. |
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4
Done
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Add Garlic Salt to Taste, Keeping in Mind That the Taste Will Become More Pronounced After It Chills. |
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5
Done
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Store in a Pint Jar in the Fridge. |
