Mexican Salsa


This recipe has been handed down from mother to mother over many decades that originated in Mexico and now is a favorite amongst friends!

salsa

{Ingredients}

Serves 15

{Directions}

  1. Place all of the tomatoes in boiling water for 1 minute or until the skins begin to crack. Remove the tomatoes and place them on a paper towel and allow them to cool.

  2. While the tomatoes are cooling, fry the 6 jalapenos with vegetable oil on medium-high. Allow the jalapenos to fry until both sides are black. Allow 6-7 minutes for this. Remove the jalapenos and allow them to cool.

  3. While the tomatoes are cooling, fry the 6 jalapenos with vegetable oil on medium-high. Allow the jalapenos to fry until both sides are black. Allow 6-7 minutes for this. Remove the jalapenos and allow them to cool.

  4. Take 6 tomatoes and the 6 jalapenos and put them in a blender. Take half of the cilantro bunch and add it to the blender. Turn the blender on high until all the ingredients are well blended. Pour the contents into a small bowl.

  5. Take the remaining 10 tomatoes and put them in the blender. Blend the tomatoes at 1 second intervals. Push the start button gently so it only blends for 1 second! This is very important. Do these 1 second intervals until the tomatoes are well blended.

  6. Remove the contents of the blender into a larger bowl along with the 6 tomatoes, 6 jalapenos and cilantro mix. Finely chop the remaining bunch of cilantro and add it to the mix. Remove 2 inches from the green onions at their ends and discard. Finely slice the green onions and add it to the mix. Add the 2 1/2 tablespoons of salt and blend well with a wooden spoon.

{Blending Notes}:

  1. It is extremely important that the blending notes for the tomatoes are carefully followed. Over blending the tomatoes in Direction 5 will cause foaming and loss of flavor. This may take several attempts while making this salsa!