Easy Salsa Recipe

This is a recipe we featured on Hits 94.3  We got it from Jorge Gutierrez, Director of the Lower Columbia Hispanic Council.  Jorge suggests using it on carne asada tacos.

¾ lbs tomatoes

¼ of a large white or yellow onion

3-4 Serrano chiles

1 jalapeno pepper

2 cloves of garlic

½ teaspoon sugar

1 teaspoon vinegar

Salt and Pepper

Heat large skillet to medium low then place whole tomatoes, ¼ onion, serrano chiles, jalapeno pepper and garlic for roasting. Slowly roast ingredients and adjust heat as needed. Turn over frequently to ensure all sides are roasted. Once everything starts to soften or you see a bit of blackening remove each item and place in blender. Keep in mind some will take longer than others so don’t remove all at once. Before transferring chiles and peppers make sure to cut off the stems. Once everything is in the blender add the vinegar, sugar and a tablespoon of water. Salt and pepper is added to taste so start off with about ¼ tsp of pepper and 1 tsp salt and blend everything on high. Use chips to taste the flavor and adjust salt as needed. This recipe can be used with chips, however, it’s best used to top “street-style” carne asada tacos. For vegetarians, this is a great topping for “tacos de calabasita” (small squash tacos).

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