How to Make Jalapeno Salsa

In the summer especially, nothing beats spicy food. Try jalapeno salsa by using fresh or canned tomatoes, grilled or roasted with jalapenos. Use half or less of the suggested jalapenos for a milder taste. Don't forget to remove the seeds and veins if you really need to cut down on the heat.

Things You'll Need

• 6 tomatoes
• 6 jalapenos
• 3 or 4 cloves garlic
• 1 tsp. salt
• Barbeque, grill pan or oven
• Glass baking dish
• 1 tbsp. olive oil (if roasting)
• Food processor or blender
• Tongs

Instructions

1. Grill or roast tomatoes and jalapenos whole. Grilling may be done on a barbeque or simply in a grill pan. Simply turn them with tongs until blackened all over. Alternatively, roast the tomatoes and jalapenos by tossing them with olive oil and placing them in a single layer in a glass baking dish in the oven at 400 for 30 minutes.

2. If grilled, peel off charred skins if desired.

3. In a food processor or blender, puree tomatoes and jalapenos along with garlic and salt until thick.

4. Enjoy with sour cream or Mexican crema to top quesadillas, tacos, tostadas, tamales, nachos, tortilla chips or any Mexican dish.

Tips & Warnings

• Store in a sealed container in the refrigerator for 7 days.

• If you like the taste of citrus, add a generous squeeze of fresh lemon or lime as you insert ingredients into the blender or food processor.

• If you need to roast canned tomatoes, buy quality fire-roasted tomatoes and drain them well (you can save the juice for something else) before placing them in the baking dish with jalapenos and olive oil.

• If seeding or deveining jalapenos, to cut down on spiciness, wear gloves or handle carefully. Wash hands immediately after handling and, even after washing, avoid touching anywhere near your eyes.