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.
- Serves: 1 person
- 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
Step 1Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
Step 2Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
Step 3Broil 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 4Combine 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.