Salsa Picante

Salsa Picante
Homemade salsa picante can be used to spice up tacos or to serve as a table sauce for fries and so much more.
  • 550 g ripe red tomatoes
  • 2 jalapeño chillies, stems removed
  • ½ medium onion, cut into wedges
  • 3 cloves garlic, unpeeled
  • ¼ cup water
  • 1 tablespoon white vinegar
  • 1 teaspoon coarse salt
  1. Preheat the oven grill.
  2. Place tomatoes, jalapeños, onion, and garlic on a rimmed baking tray.
  3. Grill, turning vegetables often and rotating baking sheet frequently, until tomatoes are blistered with dark spots and flesh is tender (about 5 minutes). Let cool.
  4. When vegetables are cool enough to handle, peel garlic.
  5. Puree garlic, tomatoes, jalapeños, onion, water, vinegar, and salt in a blender until almost smooth.
  6. Serve warm or chilled.
Sauce can be refrigerated for up to 3 days.

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