Here in Houston, TexMex food is almost as essetial as oxygen. Every time you hit a ‘Mexican’ spot, you’re received with a bowl of, hopefully, fresh salsa and chips. I can’t help you with the chips, but I can throw my hat in for the salsa bit.
We like ours a bit on the heated side and I usually make enough for about 3 cps worths. It keeps really well in the fridge.
8 Roma tomatoes, halved and seeded
2 – 3 serrano peppers, halved
2 cloves garlic, peeled and halved
½ medium onion, quartered
½ cp cilantro, coarsely chopped
½ tsp cumin powder
½ tsp sugar
¾ tsp salt
2 tbsp olive oil
Add 1 tbsp of the oil to a skillet and place over high heat. When it begins to smoke, add the tomatoes, peppers, garlic, and onion. You want to char and smoke the vegetables, but keep a close watch on them or they’ll burn. Try to get some color on both sides, then remove from the heat and put it all into your blender. Add the rest of the ingredients and puree until all veggies are a mush.
Pour the salsa back into your skillet—you can add about ½ cp water to the blender to remove all the salsa bits—allow the salsa to cook over medium low temperature for about 10 minutes. This will yield about 3 cps of salsa, it will keep in the fridge for about a month.
This is muy bueno!