giggler
Sous Chef
Ive been making this since high school like 1977.
Buy:
1 lg. can, whole pealed tomatos, (24 oz. I think) see notes.
5 whole Fresh Jalopeno peppers, see note.
1 Head (bulb?) of garlic.
Prep.
take your smallest sauce pan, (mine is 1 quart).
add 1 inch water, prob like 1 cup, set heat to med.
add 3 - 5 fresh jalopeno peppers, see notes
add 5 cloves of garlic
Prep.
get out a standard blender.
boil the jalopenos and garlic and water for like 3 minutes only,
then pour the whole mixture into the blender, set on crush or whatever, open the can of tomatos, and send your cat outside,then blend to a liquid... then open the blender and cover your nose! this green mix is Very Hot, and dump in the canned Tomatos.
This is critical!
blend the Jalopeno mix and tomatos, just enough to crush the tomatos, if you go too long the salsa will separate... not a bad thing , but doesn't look as nice..
see notes...
Note's:
This is a very simple and basic Salsa Roja.
Feel free to add, onion, cilantro, whatever!
Mrs. Munoz always bought Hunt's whole peeled tomatos, I do too.
If your store is out, get a cheap brand, the Italian Tomatos won't work..
3 fresh Jalopenos is for starts, 5 Jalopenos, is pretty darn "hot", & 7 jalopenos is for my psycho friends, and is Really Very Hot!
I like garlic so I use 5 large "cloves"?
3 is probably better and was the original recipe from Mrs. Munoz...
This recipe is about as "Tex Mex" as it gets...
The Munoz family proudly state they are not Mexican, they trace their roots to the general Dallas area, since back before Texas became a State!
Love Eric, Austin Tx.
Buy:
1 lg. can, whole pealed tomatos, (24 oz. I think) see notes.
5 whole Fresh Jalopeno peppers, see note.
1 Head (bulb?) of garlic.
Prep.
take your smallest sauce pan, (mine is 1 quart).
add 1 inch water, prob like 1 cup, set heat to med.
add 3 - 5 fresh jalopeno peppers, see notes
add 5 cloves of garlic
Prep.
get out a standard blender.
boil the jalopenos and garlic and water for like 3 minutes only,
then pour the whole mixture into the blender, set on crush or whatever, open the can of tomatos, and send your cat outside,then blend to a liquid... then open the blender and cover your nose! this green mix is Very Hot, and dump in the canned Tomatos.
This is critical!
blend the Jalopeno mix and tomatos, just enough to crush the tomatos, if you go too long the salsa will separate... not a bad thing , but doesn't look as nice..
see notes...
Note's:
This is a very simple and basic Salsa Roja.
Feel free to add, onion, cilantro, whatever!
Mrs. Munoz always bought Hunt's whole peeled tomatos, I do too.
If your store is out, get a cheap brand, the Italian Tomatos won't work..
3 fresh Jalopenos is for starts, 5 Jalopenos, is pretty darn "hot", & 7 jalopenos is for my psycho friends, and is Really Very Hot!
I like garlic so I use 5 large "cloves"?
3 is probably better and was the original recipe from Mrs. Munoz...
This recipe is about as "Tex Mex" as it gets...
The Munoz family proudly state they are not Mexican, they trace their roots to the general Dallas area, since back before Texas became a State!
Love Eric, Austin Tx.
