So various friends saw my before and after posts of salsa the other day and had questions. So I decided to actually measure and document the process. I tend to just cook this without really thinking about measurements or timing.
- 5 medium tomatoes. I recommend roma but you want them ripe. About 1 kg or so.
- 4 serranos or other hot fresh pepper. This worked out to about 50 grams in this case
- Small peeled onion. Today this was about 200 grams.
- One medium sized garlic clove, peeled.
Stem the tomatoes and chile pepper, cut the onion into chunks while preheating your cast iron pan on high heat. We want to sear the skin of the tomatoes and peppers and get some good searing of the onion. No oil in the pan here but you could if you like. Recommend standard (not extra virgin) olive oil if you want some.
Preheat your oven to 180 celsius (350 F).
Sear all this in your pan while rotating the tomatoes and other ingredients. You want charred skin while avoiding burning.
This will take about 15 minutes.
Cut tomatoes in half lengthwise to expose the flesh to the top of the pan. Spinkle with sea salt.
Transfer the cast iron with everything to the preheated oven and roast for about 30 minutes.
Remove (carefully please) from the oven, transfer all ingredients to your blender.
Blend on low.
Pulse and you should have something like this
Pour into mason jar.
Enjoy over eggs, serve with tortilla chips or anything else.
If your family likes salsa, this probably will not last the afternoon, prepare to make more. If you really need to, store after cooling in the refrigerator.