Servings: 4
Ingredients
- 3 medium sized tomatoes
- 1 clove of garlic
- 12-15 small green chillies the smaller; the hotter! (try that many to start; we use 25-30 at our place)
- yellow onion about 3 times the size of the garlic clove,
- 2-3 pinches of salt you can always add more later,
- 1/2 cup of water to thin the salsa. Add less water if you like thicker consistency. You can always add more water, so start conservatively.
Instructions
- In a baking pan, low broil tomatoes in the oven until soft, about 5-7 minutes. Keep an eye on them!
- Rotate them every couple of minutes so they are as even as you can get them.
- A little blackened scorching of the skin is normal. This will give the tomatoes much better flavour than if you boil them in water! Trust me; broiling makes the difference!
- Soften the chillies, garlic, and the onion on a dry cast iron skillet (NO OIL!). (We are using an iron comal in the photos.)
- Salt to taste; not too much. You can always add a little more.
- Place all the ingredients into your blender. Add just enough water to reach 3/4 of the way to the top of your ingredients in the blender; this will thin the salsa, so don't add too much water!
Tried this recipe?Let us know how it was!