This salsa, which has four times as many peppers as it does tomatoes, adds an extra-spicy kick to any dish, and the simple recipe makes it easy to prepare any time.

Ingredients

  • 4 jalapeños
  • 1 roma tomato
  • Salt to taste

Directions

  1. Heat a comal or cast-iron skillet over medium heat. Roast whole jalapeños and tomato until blackened on all sides, then transfer to a resealable bag to rest for 5-10 minutes.
  2. After it cools, remove and discard skins from chiles and tomato. Do not deseed chiles.
  3. Small dice all ingredients, add salt to taste, and serve.
From the February 2019 issue
The June 2024 cover of Texas Highways: Treasures from the Coast

Get the Magazine

Save up to 62% off the cover price

Subscribe

Sign Up for Our Newsletters

Sign up for magazine extras, upcoming events, Mercantile specials, subscription offers, and more.