Ingredients
2 lbs of Cherry Tomatoes
1/3 of a large white onion
4 Jalapenos
1 clove of elephant garlic
Salt & Pepper
Directions
Roast your jalapenos, I use an air fryer at 450 for about 5 to 10mins until the skins turn dark and can be peeled off with a butter knife. Leave your jalapeno's in the air fryer to cool for 5 mins so the skin peels off easily. Same concept as placing in a bowl with plastic wrap cover.
While roasting, blend 2 lbs of tomatoes in a blender. Blend to your liking, chucks or until go until completely smooth. Pour tomatoes over a strainer into a bowl. You want to remove that excess liquid out of the tomato, so your salsa is not runny.
Add the tomato puree to a lock tight container bowl
Micro-plane your garlic into the mix
Add salt to your liking, roughly 2 tsp or slightly less 1.5, can always add more not take away. add pepper to your liking
Mix with a whisk to integrate
Dice your onions and add
Peel skins off the jalapenos, dice the jalapenos, add to the mix
Whisk the onion and jalapenos to mix and meld
Lid the container and place in fridge for 24 hours so your garlic reacts, trust me eating immediately will be all garlic in your mouth.
Microwave any restaurant style chips, the thin ones, to heat up and enjoy.
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