Prep 10 mins
Cook 5 mins
This is a great shortcut salsa. Try it as written before you tinker with it - it's deceptively good. The garlic salt really is the key. I love this with plain cheese quesadillas.
- 1 (15 ounce) canplain chopped tomatoes, drained
- 1 -2 jalapeno (choose fat, bright green ones)
- 1 teaspoon garlic salt
- In a hot, dry skillet, blister the jalapenos, turning until blackened on all sides. Remove from the skillet and let cool.
- When cool enough to handle, stem, seed, and roughly chop.
- Add the tomatoes and jalapenos to a blender or food processor, and puree to desired consistency.
- Add garlic salt to taste, keeping in mind that the taste will become more pronounced after it chills.
- Store in a pint jar in the fridge.
This was pretty good, considering that I usually think a salsa has to have cilantro and/or onions in the mix. Even without those ingredients, I made this twice, and enjoyed it. I used 2 jalapenos each time. The blistering technique was new to me; I assumed I didn't need to take it literally and make them totally black; they were about 50% blistered/blackened all around. I thought this technique might've been extraneous, but I really think it made a difference to the taste. I've never seen canned "chopped" tomatoes, so I used diced, and the can sizes were a little smaller, at 14.5 oz. The first time, I forgot to drain the tomatoes, but it didn't seem to make a difference to me. I used 1 level tsp. of garlic salt each time. Unfortunately, I ate this with salted tortilla chips (couldn't find unsalted), so the combination was a bit salty. But I definitely recommend this for a quick, easy salsa.