Hey, my friend went to Mexico and learned how to make salsa from her boyfriend's grandmother. (Shack, no electricity)
People tell you not to cook tomatoes in cast iron. But that's all grandma had. She had cast iron, so she blackened the tomatoes in it. (The tomatoes don't stay there long enough for anything bad to happen, but if you don't believe it, don't do the recipe.)
Anyway, one basic tomato salsa goes like this:
Blacken a couple of tomatoes, an onion, a couple of jalapeno peppers (or cayenne) and a couple of garlic cloves in a cast iron pan (You could possibly do it in a broiler or on the outdoor grill.) After the outside (skin) has blackened, put all of that in a blender and blend it up. (Grandma chops by hand.) The mix can be liquefied smooth or left with texture to it, but however you like it, pour it over chopped fresh chopped fresh tomatoes and some more chopped fresh onions. Throw in some cilantro and blend it up with a spoon.
You don't have to measure anything, you'll figure out the taste. After I started making this, I noticed some authentic jars of salsa (at the store) or in the table bowls at restaurants, that they had small black flecks in the salsa, so I know others are already doing something like this.
Edited by
nickistaken
on Wed 04/10/19 04:26 AM