If any of ya’ll have noticed that I have been a bit skimpy on my posts this week, well it’s because I’m already in vacation mode. The family and I will be heading off tomorrow to Mexico for a much needed week of rest and relaxation!!
So, in the spirit of traveling to Mexico, here is a recipe for fresh salsa, which my sister-in-law Dixie gets all the credit for. Soon after meeting my husband, this is one of the first things I begged Dixie to show me how to make, it’s really simple, and oh so great on everything (especially eggs and avocados in the morning)….
I will try to post once or twice while we are away with pics of what we find to eat on our trip – but if not (or if I drink to much tequila and forget…), I”ll be back next week with more recipes to share!
6 Roma tomatoes
1/2 red onion
6 garlic cloves
1 bunch of cilantro
sea salt to taste
Place the tomatoes and the jalapeno in a skillet and heat over medium high heat turning frequently until the skins start to blacken on the tomatoes and begin to peel off. While the tomatoes and the pepper are in the skillet, put the onion, garlic, and cilantro in a food processor or blender and pulse until chopped. Add the blackened tomatoes, pepper, and sea salt, and blend until smooth. I usually only use about 1/2 of the pepper but if you like it really hot, toss in the whole thing.