Cerro Coyote Tomato Salsa
Total preparation time: 1/2 hour
Serves: 6Ingredients:
- 3 medium tomatoes
- 1/2 roughly chopped white onion
- 2 Serrano chilies
- 1 chopped Coyote Culantro (substitute Cilantro)
Steps:
- Over the open flame of your stove (if you have gas) or using a kitchen torch or oven broiler, char the skins of the tomatoes and peppers, until about 70% of the surface is charred. Tongs are useful for this step.
- When cool, roughly chop the tomatoes and peppers, retaining the charred skins to be put into the food processor.
- Place all the ingredients in a large food processor. (It is important that none of the ingredients are chopped too finely beforehand, since the food processor will be cutting them further. You want chunks in the resulting salsa.)
- Blend the ingredients using the pulse button until thoroughly mixed, but do not overblend. There should be chunks of tomato and onion remaining. Serve at room temperature or cold.