Salsa and I go way back. We have been friends for years now. Ever since I had my first taste of “real” salsa at a local Mexican restaurant in my earlier years I’ve never looked at a jarred salsa the same. It completes a meal for me. I love all kinds of Mexican dishes but give in a bowl of refried beans, salsa and a warm corn tortilla and I am a happy gal.
Roasting the tomatoes and jalapenos gives this salsa that extra pop of flavor. If you are not a fan of spice you might want to add one jalapeno instead of two. Additionally you can remove the membrane and seeds which contain a lot of the spice. Call me lazy if you want but I leave them in. I’ve also been known to each whole cooked jalapenos…..
If you want to make this lactofermented add a 1 TBS of whey or lemon juice, pour into a canning jar, screw on a lid and leave on the counter for three days before putting in the fridge.
When fresh this salsa will be good for at least a week. If it is lactofermented it should be good for up to a month.
1 lb tomatoes, cut in half
2 jalapenos, sliced in half stems removed.
¼ white onion
½ a bunch of cilantro
3 cloves of garlic
1/4 to 1 tsp salt
Place the tomatoes and jalapenos in a cast iron skillet. Turn over after a few minutes. Once both sides have a nice black char remove and place in a blender. Add the onion, cilantro, garlic and salt to the blender. If necessary add a 1/8-1/4 cup water. Blend until smooth. Enjoy with chips and guacamole on top of tacos or fajitas.