Mexican Salsa

1. 1

   Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally.

2. 2

   Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds.

3. 3

   Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.