Mexican Salsa Recipe(Revised Mexico City Style)
- 1 or 2 jalapeno peppers
- 6-8 pounds red ripe tomatoes (Roma tomatoes make thicker salsa)
- 7 or 8 large tomatillos
- 1 bundle cilantro (finely diced)
- 1 or 2 red bell peppers (finely diced)
- 1 large or 2 medium onions (finely diced)
In a dry cast iron skillet burn tomatoes, tomatillos, and jalapenos (try medium high heat). They will be done when the tomatoes have on big black spot burned on a side (part of the tomato will be raw, part cooked, and part burned).
Blend all burned ingredients in a blender (including charred spots). Pour blended ingredients into a big bowl, and then stir in diced ingredients. Salt to taste (1 tsp – 1 tbsp).
Twist off and toss out the bottom 1-1.5″ of the stem of the cilantro. That part is the most bitter. Use the restaurant style tortilla chips (if you can find them). Also good in tacos, on fried eggs, or refried beans.