Recipe by: Aparna Balasubramaniam
Source: Adapted from Smitten Kitchen
Yield: About 1 1/2 cups salsa (together with nachos or quesadillas)
- 1 pound plum or roma tomatoes, stemmed and cut in half
- 1 or 2 jalapeños (depending on how hot you want the salsa), stemmed and cut in half
- 2 cloves garlic, peeled
- Salt and pepper, to taste
- Turn on your broiler and place a rack five inches away from the heating element. Line a skillet or baking sheet with foil and place the tomatoes, jalapeño halves and garlic on the skillet; season with salt. Cook under the broiler for five minutes (this, and all broiling steps, took much longer in my weak oven), or until the jalapeño and garlic have brown spots. Remove the jalapeño and garlic from the skillet and place in a blender.
- Meanwhile, return the skillet to the oven and continue to broil the tomatoes for five more minutes, or until they have browned on top. Remove the tomatoes from the oven and add them to the blender, also pouring into the blender any juices that may be in the skillet. Begin to pulse on a low speed until the salsa reaches your desired texture; I usually add about 2 tablespoons water to loosen mine — you may need up to ¼ cup, or more, for a thinner salsa. Adjust salt and pepper to taste. Eat with everything.
Download PDF here: Mexican Three-Ingredient Summertime Salsa