Authentic Fire-Roasted Tex-Mex Salsa
It has taken me years to perfect this recipe. Los Cucos is my favorite TexMex restaurant in Houston, and I used to eat there every 2 weeks, just so I would order a pint of red salsa to go to take home with me. I was addicted to the stuff, it's the best salsa in the world. I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- cooking spray
- 5large Roma tomatoes, halved lengthwise
- ¼large white onion
- 1jalapeno pepper, stem removed
- ⅓cup chopped fresh cilantro
- 1lime, juiced
- 1½ teaspoons garlic salt, or to taste
Instructions
Step 1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.Step 2
Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.Step 3
Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.Step 4
Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.