Mexican Salsa

By littlefish

In the summertime, I love to make this zippy salsa with fresh tomatoes and peppers from my garden. I even have a special pan for roasting the peppers. —Roger Stenman, Batavia, Illinois

Ingredients

• 3 jalapeno peppers
• 1 medium onion, quartered
• 1 garlic clove, halved
• 2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
• 4 fresh cilantro sprigs
• 1/2 teaspoon salt
• Tortilla chips

Preparation

Step 1

Heat a small ungreased cast iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.
Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.
Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until desired consistency. Chill until serving. Serve with chips. Yield: 3-1/2 cups.
Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.