New Mexico Salsa

Ingredients:

10 large tomatoes

4 jalapeno peppers

4 serranos

8 cloves garlic

1 onion

Salt to taste

Instructions:

I put everything in the picture in the oven at °350 F until I see the skin on any of the tomatoes split, usually 12-15 minutes.

I take all the tomatoes out and leave the rest for about 5 more minutes.

Put 4 tomato halves in the blender and add the onions, garlic, jalapeños, serranos, and salt to taste.

Blend everything for 5-10 seconds on pulse.

Taste it and add salt if it needs it.

Put the rest of the tomatoes in and pulse it like 2 times so there is some chunks.

Normally I also put fresh cilantro, but today I forgot.

Notes:

Control the Heat: If you prefer a milder salsa, remove the seeds and membranes from the jalapeño and serrano peppers before roasting.

Consistency: For a thicker salsa, let the blended mixture sit for a bit to allow some of the liquid to evaporate. If you prefer a thinner salsa, you can add a bit of water or more tomatoes.

Serving Suggestions: Serve this salsa with tortilla chips, tacos, grilled meats, or as a topping for eggs and other dishes.

Refrigeration: Store the salsa in an airtight container in the refrigerator for up to a week. The flavors will meld and develop further over time.

Freezing: You can freeze the salsa for up to three months. Thaw in the refrigerator and stir well before serving.

Nutrition Information:

YIELDS: 10 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned tomatoes instead of fresh?

Fresh tomatoes are recommended for the best flavor, but you can use canned tomatoes in a pinch.

Drain them before roasting.

How can I reduce the spiciness?

Remove the seeds and membranes from the peppers, or reduce the number of peppers used.

Can I add other vegetables?

Yes, you can add roasted bell peppers, corn, or even black beans for variety.

What can I use instead of a blender?

A food processor works well.

You can also chop everything finely by hand for a chunkier salsa.

How can I make the salsa less watery?

Roast the tomatoes longer to evaporate more water or strain the blended salsa through a fine mesh sieve.

Can I make this salsa in advance?

Yes, the flavors improve after sitting for a day.

Make it ahead and store it in the refrigerator.

Is there a substitute for cilantro if I don’t like it?

You can use fresh parsley or omit it altogether.

Can I add lime juice for extra flavor?

Yes, lime juice adds a nice acidic balance to the salsa.

How do I make the salsa more smoky?

Add a bit of smoked paprika or roast the vegetables longer to deepen the smoky flavor.

What can I serve with this salsa?

Serve it with tortilla chips, on tacos, burritos, grilled meats, or as a topping for scrambled eggs or omelets.