12 servings, about 1/4 cup each
There are a lot of great salsas available, but the fresh taste of this one makes it worth the small effort involved. The leftovers won’t likely go to waste.
6 large ripe tomatoes
2 large cloves garlic, unpeeled
2-4 jalapeño, or serrano chiles
2 tablespoons sunflower seed oil, or canola oil
1/2 teaspoon salt
Heat a cast-iron skillet over medium heat. Add tomatoes, garlic and chiles to taste; cook, turning every few minutes, until the skins are blistered and charred in places, 15 to 20 minutes. The vegetables will cook at different rates. Remove each when it is charred or browned; allow to cool slightly. Peel the garlic, core the tomatoes and stem the peppers.
Transfer the vegetables to a blender and puree until smooth.
Heat oil in the same pan over medium-high heat. Carefully pour in the puree, season with salt and cook, stirring and scraping up any bits in the pan, until the sauce has thickened somewhat, 10 to 15 minutes. Serve hot or cold.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze for up to 2 months.
Recipe by EatingWell.com
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