Noemi’s Red Salsa
Ingredients
3 Roma Tomatoes cut into quarters
1/2 to 1 whole yellow or white onion cut into thick slices (think softballish size for a 1/2 to 3/4 and tennis ball size for a whole)
3 Cloves of garlic (peeled)
2 jalapeños for a mild/medium heat salsa, you can add more if you like it more spicy.
(I only use 2 because the kids like to eat it too!)1 finger bunch of cilantro (not the whole bushel)
Instructions
On a skillet or a pan on medium heat put some foil down (for easy clean up) add all ingredients, except cilantro, and drizzle with a teaspoon of olive oil. Roast 5-8 minutes turning every 2-3 min so they cook/roast evenly. You want them to char a little and soften. They don’t have to cook all the way through.
Add all skillet ingredients to your blender and add your clean cilantro. Add a splash of water and cover.
Use the pulse option on the blender so you can reach the right consistency. You don’t want to purée you want it kind of chunky. Salt to taste.
Wait for salsa to reach room temperature then place in the fridge for a few hours until it’s cold for chips. If you are going to add to your hot food there’s no need.
Refrigerate left overs in any container with a lid.