I don’t know about y’all, but this Texas girl couldn’t make it without salsa! While living in DC, it was almost impossible to find any salsa that remotely reminded me of my southern roots – everything just tasted like tomato paste.
Thankfully my mom came to the rescue! She told me about this amazing, hot and spicy recipe my neighbor, Anna, taught her how to make. It comes straight from Mexico, and believe me, after trying this delicious sauce you won’t be able to eat any other kind!
Ingredients:
- 18-20 tomatillos
- 2 medium tomatoes (or 1 large)
- 4 cloves of garlic
- 1-3 serrano peppers (I use 3 peppers, but I am a Texas girl and like it HOT. I suggest starting with 1 or 2 peppers the first time you make it.)
- Himalayan Salt
*This is a double batch, making about 24-oz total… like I said, I like my salsa <3
Place all the ingredients in a skillet, and turn the stove top to medium-high heat. Let the veggies sit for awhile – you want to blacken the sides.
Use some tongs to turn the vegetables, getting both sides evenly seared.
For a moment you might think, “Oh no! I burned them!” but don’t worry – you didn’t! This recipe calls for them to be blackened. Next, remove them from the heat and let set about 30 minutes to cool.
Throw all the cooled veggies into your blender.
Add a handful of Himalayan Pink Salt (just the size of the palm of your hand).
Blend to the texture you desire. I like mine a little watery with just a few chunks.
And there you have it, the BEST and EASIEST 5-ingredient salsa you will ever have!
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