Mexican Food Journal
Intensely flavored pan roasted jalapeño salsa which packs some heat
- 9 large jalapeño peppers
- 1/2 large white onion
- 3 cloves garlic
- 12 sprigs of cilantro
- Juice of 2 limes
- 1 tsp + to taste salt
- 2 tbsp cooking oil
Heat a dry pan to medium hot and add the jalapeños, onion, and garlic.
Cook until the peppers are completely blackened, about 20 minutes. Remove from the pan.
Cut the stems off of the jalapeños and place them in your blender.
Remove the garlic cloves from their husks and add to your blender.
Add the onion and cilantro, 1/4 cup of water, lime juice, and 1 tsp. salt.
Blend for 30 seconds.