Chef's notes
There are so many variations to make salsas. I don’t make them exactly the same every single time. It all depends on who I am making them for. This salsa was requested by my mother-in-law to bring to her work party. I was more than happy that she asked me. I made sure to get the best-looking produce at the grocery store and make this with all my attention and love. To me and my spiciness tolerance, this will not be a really spicy salsa because of the ratio of tomatoes to chiles. For a spicier salsa, I would suggest adding more jalapenos or Chiles de Arbol.
Details
- ⏲️ Prep time: Approximately 15 minutes
- 🍳 Cook time: Approximately 10 minutes
- 🍽️ Servings: 6-8 cups
Ingredients
- 10 Roma tomatoes
- 3 Jalapenos
- 1 Guajillo Chile (optional)
- 1/4 white onion
- 3 Garlic cloves
- 2 teaspoons Chicken Bouillon
- 1 teaspoon pepper
- Salt to taste (I added 1.5 teaspoons)
Directions
- Add a pot filled about 75% full with water to the stove and begin to bring it to a boil.
- After prepping your produce (washing and cutting ends off tomatoes and jalapenos and removing seeds from Guajillo Chile), add the vegetables to the water.
- Cook in hot water for approximately 8-10 minutes. You will see the color of the jalapenos change and the outer layer of tomatoes begin to peel off.
- Add all vegetables to the blender cup, along with spices. Blend until smooth.
- Check for your preference of salt level.