Cooked Red Salsa

1. 1

   In a hot, dry skillet, blister the jalapenos, turning until blackened on all sides.

2. 2

   Remove from the skillet and let cool.

3. 3

   When cool enough to handle, stem, seed, and roughly chop.

4. 4

   Add the tomatoes and jalapenos to a blender or food processor, and puree to desired consistency.

5. 5

   Add garlic salt to taste, keeping in mind that the taste will become more pronounced after it chills.

6. 6

   Store in a pint jar in the fridge.

No additional tips available.