This sauce has its origins in Central Mexico, according to cookbook author Diana Kennedy. Kennedy cooks the sauce in a skillet after blending the tomato, garlic and chili peppers into a coarse sauce.
I prefer to leave the salsa uncooked when serving it next to fried tortilla chips or raw vegetables. If desired, heat two tablespoons vegetable oil in a skillet over medium-high heat. Saute the onion until soft, then pour tomato mixture in and cook until slightly reduced and thickened, about eight minutes.
Click to read my three-part series on "My salsa journey."
In addition to serving it as a table sauce, use the salsa for huevos rancheros or to season shredded meat for tacos, etc.
2 pounds fresh tomato
3 cloves garlic
4 serrano chili peppers
2 tablespoons vegetable oil
1 medium white onion
1/4 cup chopped cilantro
1/2 teaspoon kosher salt
2 tablespoons lime juice
Roast or broil tomatoes, garlic and peppers until charred. Cool and place in food processor bowl. Pulse several times to create a slightly chunky sauce. Add oil, onion, cilantro, salt and lime juice. Adjust seasoning.
Yield about 1 quart.
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