Time
20 min
Serving
8 persons
Calories
14
It has taken me years to perfect this recipe. Los Cucos is my favorite TexMex restaurant in Houston, and I used to eat there every 2 weeks, just so I would order a pint of red salsa to go to take home with me. I was addicted to the stuff, it's the best salsa in the world. I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa.
Ingredients
- cooking spray:
- Roma tomatoes: 5 piece (halved lengthwise)
- white onion: 0.25 piece
- jalapeno pepper, stem removed: 1 piece
- fresh cilantro: 0.33333 cup (chopped)
- lime: 1 piece (juiced)
- ½ teaspoons garlic salt: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
-
Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
-
Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
-
Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.
