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A bold and earthy salsa made with roasted ingredients, just like abuelita used to make.<\/p>\n
4 medium tomatoes (ripe)<\/p>\n
2 tomatillos (optional for tang)<\/p>\n
3\u20134 serrano or jalape\u00f1o peppers<\/p>\n
2 cloves garlic (unpeeled)<\/p>\n
1\/4 onion<\/p>\n
Salt to taste<\/p>\n
Optional: pinch of cumin or oregano<\/p>\n
A splash of water (for texture)<\/p>\n
<\/p>\n<\/div>\n
<\/div>\nRoast the ingredients:<\/strong> Peel & prep:<\/strong> Blend or grind:<\/strong><\/p>\n Traditional: Use a molcajete<\/strong> (mortar and pestle) to mash ingredients one at a time, starting with garlic, then chiles, then onion, and finally tomatoes.<\/p>\n Modern: Blend everything in a blender or food processor for 5\u201310 seconds (leave it chunky). Add a splash of water if too thick.<\/p>\n Season:<\/strong> On tacos, quesadillas, grilled meats<\/p>\n As a dip with warm tortilla chips<\/p>\n Over enchiladas or chile rellenos<\/p>\n","protected":false},"excerpt":{"rendered":" A bold and earthy salsa made with roasted ingredients, just like abuelita used to make. \u00a0Ingredients: 4 medium tomatoes (ripe) 2 tomatillos (optional for tang) 3\u20134 serrano or jalape\u00f1o peppers 2 cloves garlic (unpeeled) 1\/4 onion Salt to taste Optional: pinch of cumin or oregano A splash of water (for texture) TURN TO THE NEXT […]<\/p>\n","protected":false},"author":1,"featured_media":6639,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6637","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
Place tomatoes, tomatillos, chiles, garlic, and onion directly on a comal or dry skillet. Roast until charred and softened, turning occasionally (about 10\u201315 min).<\/p>\n
Remove the garlic peel and any overly charred tomato skins.<\/p>\n
Add salt to taste and mix well. Let it rest 10 minutes before serving to let the flavors deepen.<\/p>\n\ud83c\udf2e Serving Ideas:<\/h4>\n