In Health & Nutrition

This recipe is thanks our member, Victor Villegas!:

I like to use a 4 to 1 ratio, unless you want to breathe fire. Keep extra tomatoes handy in case it comes out too spicy.

What you’ll need:
4 – roma or vine tomatoes
2 – tomatillos
1 – small or medium sized jalapeno pepper
1 – clove of garlic
cast iron skillet

Heat the skillet until nice and hot. Wash all the ingredients (except the garlic) and place on the skillet (except the garlic.) Turn the tomatoes and tomatillos every 2-3 minutes so that they char evenly on all sides. Turn the jalapenos every 1-2 minutes. The tomatoes are ready for the blender when the skin is charred enough so that it cracks. The tomatillos are ready when they are mostly black from charring. Same for the jalapenos. Once ready, throw them into the blender along with the garlic and pulse. Continue to pulse the blender until you reach the consistency that you like. Finally, salt to taste. If the salsa is too spicy, char another tomato or 2 and pulse again. Taste to see if additional salt is needed. Enjoy with some chips or add it to some eggs, pizza, or anything whatever your heart desires.

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