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This Recipe contributed by: | ||||||||||
| Makes about 1 1/2 cups salsa food processor 2 large tomatoes or 3 medium tomatoes 1/2 large white onion, very roughly chopped 2 chilies of your choice, such as Serrano or habanero (or to taste) 1 tablespoon very roughly chopped coyote culantro (substitute cilantro) sea salt, to taste Over the open flame of your stove (if you have gas) or using a kitchen torch or oven broiler, char the skins of the tomatoes and peppers, until about 70% of the surface is charred. Tongs are useful for this step. When cool, roughly chop the tomatoes and peppers, retaining the charred skins to be put into the food processor. Place all the ingredients in a large food processor. (It is important that none of the ingredients are chopped too finely beforehand, since the food processor will be cutting them further. You want chucks in the resulting salsa.) Blend the ingredients using the pulse button until thoroughly mixed. There should be chucks of tomato and onion remaining. Serve at room temperature or cold. | ||||||||||
| (Updated: 04 Feb 2005) | ||||||||||
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