Jay is obsessed with Mexican foods. Last week we grilled/charred some peppers for another Mexican dish and decided to char all of the jalapeños we had from the farmers market so we could freeze them and have delicious peppers all year long. Today’s delicious dish of fiery peppers is Jay’s guess-measuring blended salsa. It is his kind of “a little of this, a little of that” recipe but he let me watch and take notes on his approximate measurements. Because he used a whole, unseeded jalapeño that was charred (he removed the skin) it is really spicy! Maybe 1/2 a jalapeño next time… Enjoy!
Spicy 5-minute Salsa
1/4 yellow onion
1 clove garlic
8-10 grape/cherry tomatoes, we used yellow tomatoes.
2-3 whole vine ripe tomatoes (we used 2 yellow and 1 red tomato
1 whole jalapeño, seeds and all!
Juice of 1/2 a lime
A handful of fresh cilantro
Salt & pepper to taste
Pulse in blender or magic bullet until smooth (in two batches if in something as small as magic bullet).