Thursday, March 12, 2009

Authentic Burnt Mexican Salsa

I got this delicious recipe from my friend Kendee. It's amazing! The charred veggies add so much flavor. But beware, whatever you do, DO NOT use a nonstick pan for this! I ruined one of my Calphalon pans the first time I tried it. I have since bought a giant, cheap, stainless steel skillet that I use just for this!
Authentic Burnt Mexican Salsa
8-10 roma tomatoes
2 jalepenos
1 medium onion
3/4 t. lemon pepper
3/4 t. Lawry's seasoning salt
3/4 t. Lawry's garlic salt
3/4 t. salt1 dash oregano
1/2 t. dried cilantro
1- 14 oz. can diced tomatoes
1 bunch cilantro (chopped)

Place whole roma tomatoes, jalepenos and halved onion in a frying pan on high heat. Depending on how hot the jalepenos are, you may want to de-vein them. Let the vegetables burn! You will want to turn them every once in a while to get a lot of the outsides nice and black.

Remove vegetables from the pan and place in a bowl. Refrigerate until cool (I'm not patient enough to let it cool completely). Add remaining ingredients and blend together in a blender. Best when served chilled.
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