Make Restaurant Style Salsa at HomeBrooke McLay
I’ve been craving Mexican food lately like a chihuahua needs a Snuggie. Pretty much all the time. After tripping to my native SoCal this summer and dining on the most incredible homestyle Mexican food I could get my tastebuds on, I returned home to Colorado and started a wild search for the same mouthwatering combination of fresh and fiery flavors I’d eaten in O.C. I suppose we’ve got a few good Mexican restaurants here in Colorado Springs, but I’ve yet to find them. So, I started researching how to duplicate authentic Mexican flavors at home. This salsa, a simple combination of tomatoes, peppers, onions, and cilantro, is elevated to sheer perfection when fireroasted on the grill first. It’s flavor is fresh with the warmth of barely-cooked tomatoes and just enough burn to make your eyebrows properly sweat. Es muy, muy, muy bien!
Fire-roasted Restaurant Style Salsa
6-8 vine ripened tomatoes
2 jalapeno peppers (for medium-hot salsa, use 1/2 a jalapeno for mild salsa)
2 T. olive oil
2 T. vinegar
2-3 t. salt
1/3 c. green onions, chopped
1/3 c. cilantro, chopped
Clean tomatoes and jalapenos, then rub the outside of each tomato and pepper with olive oil. Place on a grill, heated to medium heat. Grill until the skins are slightly charred, and the fruit is softened, about 10-15 minutes. Transfer to a cutting board. Slice jalapenos in half, discard seeds. Place grilled jalapeno’s and tomatoes in a blender with vinegar. Puree. Transfer puree to a large bowl, stir in salt to taste, fresh green onions, and cilantro. Serve immediately with chips, over homemade taquitos & tacos, or store well-covered in the fridge for up to 3 days.