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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Fresh, Hot and Spicy. This salsa isn't for your ordinary citizen (Especially if you are from NY City). It's our own recipe, inspired by our local flavors. It's easy to make and around here,Ya'll, Its in high demand. Ingredients:
6 large tomatoes, ripe |
1 medium yellow onion |
6 large jalapenos or 6 large serrano peppers |
4 medium garlic cloves |
1/2 cup fresh cilantro, chopped |
3 medium limes, larger is better |
2 medium lemons |
1/2 teaspoon cumin, comino |
3/4 teaspoon chili powder |
3/4 teaspoon paprika |
1 teaspoon salt |
1 cup chicken broth |
Directions:
1. Grill all the vegetables whole and unpeeled (I use charcoal and mesquite wood chunks. Soak the chunks for 1 hour if possible). You Can use raw vegetables also or a gas grill, but you loose some flavor that way. And I call that cheating.
2. Next, in a food processor chop onions, garlic and jalepenos (I make mine almost like a puree but a little chunkier).
3. Add a lime and 1/2 the chicken broth to the mix and transfer it to a large sauce pan on med-low heat.
4. Puree all the tomatoes and add to the other ingredients in the sauce pan.
5. Add the spices, limes and lemons (taste after each add to find your sweet spot. We like ours very bold here).
6. Last, add the cilantro (again to your taste), remaining chicken broth and more salt if needed.
7. Let it simmer 5-10 minutes to incorporate all the flavors and spices.
8. Its Great with corn chips or add to any salsa freindly dish.
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