NDT- Cooking with Cash-Wa – Cantina Red Salsa with Fresh Tomatoes – August 16
Cantina Style Salsa Using Fresh Tomatoes
Yield: 1 quart
1 lb. Fresh Plum/Roma tomatoes
½ medium white onion
1-2 jalapeños (serrano or habanero for more heat)
1 clove garlic
2 tbsp. vegetable oil
1 tsp. salt
8 sprigs cilantro fresh
Quarter the jalapenos. Remove the seeds and veins. (Leave if you want a little more heat)
Roughly chop the tomatoes, onion, chiles, and cilantro and add to a blender with ½ teaspoon salt.
Blend until it has a coarse texture.
Heat 2 tablespoons of oil in a saucepan until smoking. Pour the blended salsa in the hot oil. Bring to a boil and then reduce the heat to low. Simmer for 15 minutes. Remove from heat transfer to a wide container. Place in the refrigerator to cool. Once cool, add the chopped cilantro and taste for seasoning. Optional additions: Juice from 1 lime and/or ¼ teaspoon cumin.
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