RECIPE SUBMITTED BY: Elizabeth Chambers-Hernandez
My BEST Roasted Salsa
Ingredients:
6 roma tomatoes
3-5 jalapenos, depending on the heat
half onion
5 cloves of garlic, peeled
2 teaspoons chicken bouillon powder (Knorr brand from the Mexican food aisle in Walmart is the best…but you could substitute some other chicken bouillon if you can’t find it)
1/4 teaspoon coarse ground black pepper
1/2 cup water
Ingredients:
6 roma tomatoes
3-5 jalapenos, depending on the heat
half onion
5 cloves of garlic, peeled
2 teaspoons chicken bouillon powder (Knorr brand from the Mexican food aisle in Walmart is the best…but you could substitute some other chicken bouillon if you can’t find it)
1/4 teaspoon coarse ground black pepper
1/2 cup water
Directions:
Roast tomatoes, jalapenos, onion, and garlic on a flat iron grill, or in a hot skillet or fry pan with NO OIL. Continue to turn them so that they are roasted evenly on all sides. Do not worry if the skin turns black, that is what you are needing. It can take up to 30 minutes to completely roast these. You may need to remove the garlic before the other vegetables. Once they are all roasted, allow them to cool.
Once cooled, then cut the stems off of the jalapenos (you may want to wear latex gloves depending on the heat of the peppers). If you wish for a milder salsa, then split the jalapenos down the middle, and using gloved hands, remove the seeds and discard them.
Next, place all of the ingredients in a blender and pulse just until ingredients are chopped and mixed well. This is supposed to be a little thick, so don’t over blend it. Serve with fresh tortilla chips, or with pasta, soup, or my favorite thing to eat it on…FISH! It is great on baked fish!
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