Recipe ingredients
- 2 large tomatoes
- 3 jalapeno peppers
- 1 small onion, white, 1/4"-slices
- 2 cloves garlic
- 1/4 teaspoon dried oregano, mexican
- 1/4 teaspoon cumin seed
- 1/2 cup water
- Salt, to taste
Recipe method
- Begin by blistering the tomatoes and jalapeno chiles on a cast-iron skillet.
- Pan roast with the onion and garlic to develop the sweeter flavors.
- Roast until deeply browned and soft.
- Toast the mexican oregano and cumin seeds over medium heat.
- Using a knife or food processor chop together the tomatoes, chilies with seeds, onion and garlic until you have a coarsely textured salsa.
- Add the oregano and cumin, thin with water and add salt to taste.
- Use immediately or cover and refrigerate for up to 3 days.
- Bring to room temperature before serving.
- Use traditionally as salsa or use to baste while grilling sea and meat.
Other mexican recipes:
Bocaditos salsa roja recipe
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