Nothing beats serving this salsa still warm and freshly blended. The bright lime juice and herbaceous cilantro are most bracing straight out of the blender. This recipe is from Valentina’s Tex Mex BBQ in Austin, TX.
Recipe information
Yield
4 servings
Ingredients
2
6
¼
1
1
½
1
Preparation
Step 1
Heat oil in a medium skillet over medium-high. Cook tomatoes, stirring occasionally, until slightly charred, 7–10 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until saucy and juices are thickened, 6–8 minutes. Let cool slightly.
Step 2
Transfer tomatoes to a blender and add onion, garlic, chile, cilantro, and lime juice. Purée on high until mostly smooth but still with some texture; season salsa with salt.
Step 3
Do Ahead: Salsa can be made 2 days ahead. Cover and chill.
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Reviews (2)
Back to TopChared salsa close but A friend from Mexico taught me the best salsa, how she makes it. Everyday. Simple. In a large frying pan blacken the outside of your tomatoes onion garlic and sorrano peppers over high heat. Flipping them to blacked at least two sides. Throw in in food process with salt to taste 1/2 to whole line squeezed and fresh cilantro. I like it fairly chunky so lightly process. Fantastic such fresh flavors taste like it’s picked straight out of a summer field
Anonymous
Oregon Coast
1/23/2021