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Fire Roasted Salsa

June 6, 2018

 

 

If you've ever been to Texas you'll know that chips and salsa are a true Texas staple. You'll find them served at restaurants, cookouts and family gatherings. 

 

I personally am not native Texan but I got here as fast as I could :) And I'd love to share my favorite salsa recipe with you.

 

I use habaneros because your girl loves some heat, but you can always sub in a jalapeño or serrano if you want to tone it down a bit.

 

Fire Roasted Salsa

 

4 roma tomatoes

1 habanero pepper

1/2 sweet onion

1 garlic clove

1/3 c cilantro

Juice from 1/2 lime

 

1.Warm your comal on medium heat.

 

2. Place your tomatoes, habanero, and onion on the comal. Rotate every 2-3 minutes. The goal is to get a nice char on the vegetables.

 

3. Once you've gotten a nice char you can place the tomatoes, habanero, onion, and garlic clove in your food processor. (I like using my food processor because it gives me a nice chunky salsa, but if you prefer a more pureed salsa I would recommend using a blender) Process on low until it reaches your desired consistency. (I process mine for about a minute or so)

 

 

 

 

4. Next up add in your lime juice and cilantro. Then add salt and pepper to taste. I always add in my cilantro at the end because I don't want to completely pulverize it. Then pulse 3-4 times.

 

5. Enjoy with your favorite tortilla chips, on tacos, or even eggs.

 

 

 

 

 

 

 

 

 

 

 

 

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