Recipes from Mexico :: Mexican Salsas and Condiments
1 1/2 lb. (one and a half lbs. ) plum tomatoes, unpeeled
1/2 med. onion, chunked
1/4 c. chopped fresh cilantro leaves
2 to 3 fresh jalapeños or canned
chipotles in adobo sauce
2 garlic cloves
1 1/2 tsp. salt
2 to 3 Tbsp. cider vinegar
Pin. of sugar (optional)
Place tomatoes on a broiler pan covered with foil for easy cleaning. Broil tomatoes for 15 to 18 mins., turning occasionally, until the tomatoes are soft and the skins split and turn dark in spots. Cool the tomatoes briefly.
In a blender, purée the tomatoes and their skins and cores with the remaining ingredients. Serve the salsa warm or refrigerate for later use.
For a chunkier salsa, leave one tomato unbroiled, chop it, and stir it and the onion, chopped rather than chunked, at the end.
