This is such a great topping for nachos which is what I had it on, burritos, quesadillas, and basically anything you want! Super easy and delicious! This is actually not mine, but my mother’s recipe! Use a smoothie blender to make a smoother salsa, for chunkier salsa, blend for less time. If you want It more spicy, add more pepper, more mild, less pepper! If you are having this with salted chips, add less salt or it will be over salted. This is a easy recipe to double and make extra for another time, it saves very well. Have fun cooking (or eating :)!
1 can whole tomatoes (or 1.5 lb fresh tomatoes)
Half a white onion
3 cloves garlic
Juice of one lime (sub lemon juice in a pinch)
2-3 hot chilies, fresh or dried (we used two dried árbol chilies that we had on hand)
Salt to taste
Pre heat the broiler on high. Spray down a cooking a baking pan with cooking spray. Roughly chop an onion, remove tomatoes from can and place in cookie sheet, save juice for later. Add chopped onions and whole peel garlic cloves to the sprayed pan. If using fresh chilies, add those as well. Put under broiler until vegetables develop decent char. Remove from oven and cool slightly. Add reserved tomato juice, roasted vegetables, lime juice and salt to blender. Add Dried Chile if using. Blend until smooth, but if you want it chunkier, stop blending a little sooner. Taste, adjust seasoning, chill in fridge until ready to use! Enjoy!
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